Loaded Macaroni and Cheese
Indulge in the ultimate comfort food experience with this Loaded Macaroni and Cheese, a decadent twist on the classic favorite. Packed with creamy layers of sharp cheddar, Monterey Jack, and Parmesan cheeses, this dish takes it up a notch with the addition of crispy crumbled bacon and sweet caramelized onions. Topped with buttery panko breadcrumbs and melty cheese, then baked to golden perfection, every bite delivers a rich, velvety texture with a delightful crunch. Perfect for family dinners, potlucks, or holiday gatherings, this recipe is the epitome of cheesy, savory goodness. Ready in just under an hour, this baked macaroni and cheese serves as a hearty main course or a standout side dish that’s sure to impress!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 6 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp paprika
- 6 slices cooked bacon, crumbled
- 1 yellow onion, thinly sliced
- 1 tbsp olive oil
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a small skillet, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized, about 10 minutes. Set aside.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until lightly golden.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the cheddar cheese, Monterey Jack cheese, and Parmesan cheese, reserving a handful of cheddar for the topping. Mix until smooth and creamy.
Stir in the salt, black pepper, and paprika. Taste and adjust seasonings as needed.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, caramelized onions, and crumbled bacon. Stir until everything is evenly coated.
Pour the macaroni mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the macaroni evenly, followed by the reserved shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
6495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.8 g | 511% | |
| Saturated Fat | 227.1 g | 1136% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 7609 mg | 331% | |
| Total Carbohydrate | 471.9 g | 172% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 59.5 g | ||
| Protein | 246.7 g | 493% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4627 mg | 356% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
