Loaded Mac and Cheese


We love how the super-cheesy sauce clings to every nook and cranny of the cavatappi pasta in this crowd-pleasing dish.

5.0 from 1 reviews
Loaded Mac and Cheese
Makes 10 to 12 servings
  • ¼ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 clove garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon ground black pepper
  • 4 cups whole milk
  • 1 cup sour cream
  • 4 cups shredded Colby-Jack cheese blend, divided
  • 1 pound cavatappi pasta, cooked according to package directions
  • 4 tablespoons chopped fresh chives, divided
  • ½ cup panko (Japanese bread crumbs)
  • 4 slices thick-cut bacon, cooked and crumbled
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, melt butter over medium heat. Whisk in flour, garlic, salt, Worcestershire, mustard, and pepper; cook for 2 minutes. Whisk in milk and sour cream until smooth; bring to a simmer. Cook, stirring constantly, until thickened, about 4 minutes. Whisk in 3½ cups cheese until melted. Stir in cooked pasta and 2 tablespoons chives until combined.
  3. In a small bowl, stir together bread crumbs, bacon, melted butter, remaining ½ cup cheese, and remaining 2 tablespoons chives. Sprinkle over pasta mixture.
  4. Bake until golden brown and bubbly, 15 to 20 minutes.


Find more cheesy favorites in our newest issue of Southern Cast Iron



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