Loaded Mac and Cheese St￭ Baked Potatoes are the ultimate comfort food, combining the creamy richness of mac and cheese with the heartiness of baked potatoes. This recipe is perfect for anyone looking to elevate their potato game, providing a deliciously satisfying meal that is both filling and flavorful.
Ingredients
Scale:
4 large russet potatoes
2 tablespoons olive oil
Salt, to taste
8 ounces elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup milk
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1/4 cup breadcrumbs (optional, for topping)
Chopped green onions
Crispy bacon bits (optional)
Additional shredded cheese
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly under cool running water, scrubbing away any dirt. Dry them with a paper towel to ensure the oil adheres properly.
Use a fork to prick each potato several times on all sides. Rub each potato with olive oil and sprinkle salt generously over them.
Place the potatoes directly on the oven rack or a baking sheet lined with parchment paper. Bake for about 45-60 minutes, or until the skins are crispy and the flesh is tender.
While the potatoes are baking, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
In a medium saucepan over medium heat, melt the butter. Add the flour, whisking for about 2 minutes to create a roux. Gradually add milk, whisking until smooth and thickened.
Stir in the shredded cheddar cheese, mustard powder, garlic powder, onion powder, salt, and pepper. Mix until the cheese is melted and the sauce is creamy.
Add the drained macaroni to the cheese sauce, mixing well to coat all the pasta.
Once the baked potatoes are done, let them cool slightly. Carefully slice each potato open lengthwise and fluff the insides with a fork. Spoon the loaded mac and cheese into each potato.
If desired, sprinkle breadcrumbs and extra cheese on top of the st￭ potatoes. Return them to the oven for 5-10 minutes until the tops are golden brown.
Remove from the oven and garnish with chopped green onions and crispy bacon bits, if using. Serve warm.
