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Loaded Mac & Cheese

Deliciously creamy Baked Mac & Cheese, loaded with sour cream, bacon, and chives and topped with buttery bread crumbs. The BEST mac & cheese ever….sure to become a family favorite!
So I’ve started looking back at old blog posts. Like WAY back….to the time I first started blogging, just over 4 years ago. And let’s just say it’s a good reminder. Of where I started, why I started, how much my kids have changed in that time, and how far I’ve come.
Ingredients
  • 3 c. elbow macaroni
  • 4 Tbsp. butter
  • 1/4 c. flour
  • 1/2 tsp. dry mustard
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 5 c. milk
  • 8 oz. block sharp cheddar cheese shredded
  • 8 oz. block monterey jack cheese shredded

Topping
  • 1/2 c. panko bread crumbs
  • 2 Tbsp. butter melted
  • 1/2 package bacon cooked and crumbled
  • 1 Tbsp. minced chives
  • sour cream

Instructions
  1. Cook macaroni according to package instructions. Rinse with warm water and drain completely.
  2. In a large saucepan, melt butter over medium-low heat.
  3. Stir in flour; continue cooking over medium-low heat, stirring constantly, 5-7 minutes or until mixture begins to turn golden.
  4. Slowly add milk. Cook, stirring constantly, over medium-low heat until thickened to the consistency of gravy and bubbly.
  5. Remove from heat; add cheese and stir until melted.
  6. Mix cheese mixture with cooked macaroni; pour into greased 9x13 inch casserole dish.
  7. Combine bread crumbs and melted butter; sprinkle over mac & cheese.
  8. Bake at 375 degrees 20-30 minutes or until bubbly.
  9. Remove from oven; top with crumbled bacon, chives, and sour cream.

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