Mac & Cheese Loaded Potato Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Scrub the russet potatoes clean and pat dry. Using a fork, poke each potato 6–8 times to allow steam to escape.

Rub each potato all over with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the oven rack (put a sheet pan on the rack below to catch drips) and bake for 45–60 minutes, until skins are crisp and a paring knife or skewer slides into the center with little resistance.

Cook the pasta

About 20 minutes before the potatoes are done, bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente (about 6–7 minutes). Drain and set aside. Reserve about 1/4 cup of the pasta cooking water.

Make the roux and sauce

Meanwhile, in a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in the 3 tbs flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubbly and lightly golden (this removes the raw flour taste).

Gradually whisk in the 2 cups whole milk, bringing the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

Finish the cheese sauce

Reduce heat to low. Stir in the cream cheese until melted and smooth, then add the shredded sharp cheddar in batches, stirring until fully incorporated and smooth. Add the Dijon mustard, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. If the sauce feels too thick, whisk in up to the reserved 1/4 cup pasta water a tablespoon at a time to reach a creamy consistency.

Fold the cooked macaroni into the cheese sauce until evenly coated. Keep the mac & cheese warm over very low heat, stirring occasionally, while you finish the rest of the components.

Cook the bacon

While the mac & cheese is finishing, cook the bacon until crisp. You can bake it on a sheet pan at 400°F (200°C) for 12–18 minutes or pan-fry until crispy. Transfer cooked bacon to a paper towel-lined plate to drain, then chop into bite-size pieces.

Grate or shred 1 cup extra cheddar if not already shredded. Chop the chives and slice the green onions. Measure out the 1/2 cup sour cream and 2 tbs butter (for finishing potatoes).

Open the potatoes

When potatoes are tender, remove them from the oven. Using a sharp knife, cut each potato lengthwise down the center and squeeze the ends or use a fork to fluff and open the interior. Season the insides lightly with a pinch of salt and add about 1/2 tbs butter to each potato, mixing it into the flesh to make a small bed for the mac & cheese.

Spoon a generous portion of mac & cheese into each opened potato (about 1/2 of the mac & cheese per potato for large potatoes; divide evenly for 4). Sprinkle each with a little of the extra shredded cheddar and the chopped bacon.

Place the stuffed potatoes on a baking sheet and put them under the oven broiler for 1–3 minutes, watching carefully, until the cheddar on top is melted and slightly golden. (Alternatively, return to a 425°F oven for 4–6 minutes.)

Remove from oven. Dollop about 2 tbs sour cream per potato (divide 1/2 cup among 4), sprinkle with chopped chives and sliced green onions, and finish with a grind of black pepper to taste.

Serve hot. Leftover mac & cheese can be refrigerated separately for up to 3 days and reheated before stuffing additional potatoes.