Baked Potato-Style Mac and Cheese

There are few things more indulgent than a fully-loaded baked potato, or more comforting than a rich macaroni and cheese. This recipe brings those two delicious tastes together in one decadent dish with sour cream, Wisconsin cheddar cheese and crunchy bacon pieces.

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Servings: 8


  • 1 pound center cut bacon
  • 16 ounces elbow pasta
  • 1 cup milk
  • 3 eggs
  • 2 cups sour cream
  • 1 teaspoon garlic salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin monterey jack cheese, shredded
  • 2 tablespoons chives or green onion, chopped


Fry bacon until crisp; drain and crumble. Set aside. Preheat oven to 350°F. Cook pasta according to al dente package directions. Drain well; set aside

In large bowl, combine milk, eggs, sour cream, garlic salt, white pepper, onion powder and paprika. Whisk together until mixed well. Stir in cooked pasta and cheeses, reserving 1 cup cheddar. Pour into deep baking dish. Sprinkle remaining cheddar evenly over top.

Bake 20-25 minutes. Remove when edges are golden brown. Let macaroni and cheese set 10 minutes; then garnish with crumbled bacon and chopped chives or green onion.

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Cook pasta to "al dente." Subtract 1-2 minutes from cooking time on package directions.