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A high-quality food photograph of a creamy mac and cheese casserole in a white ceramic oval baking dish. The dish is garnished with crispy bacon pieces and fresh chopped parsley scattered on top. The mac and cheese has a rich, golden-yellow cheese sauce coating each elbow macaroni piece. In the background, there are two gray ceramic plates with portions of the mac and cheese, garnished with fresh green arugula and purple cabbage leaves. A small white bowl of fresh green arugula sits in the upper left corner. The entire scene is set on a dark wooden surface with visible wood grain texture. A silver fork with a black handle is placed on the right side of the frame. The lighting is warm and directional, creating subtle shadows and highlighting the glossy cheese sauce. The composition is shot from a slightly elevated angle, capturing the full width of the baking dish.

Loaded Mac and Cheese Bake

This loaded mac and cheese bake brings together creamy cheddar sauce, crispy bacon, and green onions layered over tender pasta and baked until golden and bubbling. It's the kind of dish that works as a main or side, perfect for feeding a crowd or enjoying all week long.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Large pot For boiling pasta
  • saucepan For preparing cheese sauce
  • Casserole Dish For baking the final dish
  • whisk For mixing the roux and sauce

Ingredients
  

  • 12 ounces elbow macaroni or other short pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk whole milk preferred
  • 2.5 cups shredded cheddar cheese divided
  • 1 cup mozzarella cheese optional, for extra melt
  • 6 slices bacon cooked and crumbled
  • ¼ cup sliced green onions plus extra for topping
  • 1 teaspoon garlic powder
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ cup breadcrumbs optional, for topping

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
  • Boil the pasta in salted water until just under al dente. Drain and set aside.
  • In a saucepan, melt the butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk while whisking until smooth and thickened.
  • Stir in 2 cups cheddar, mozzarella (if using), garlic powder, salt, and pepper. Mix until cheese is melted and sauce is creamy.
  • Combine the pasta, cheese sauce, most of the bacon, and green onions in a large bowl. Stir until well coated.
  • Transfer mixture to the casserole dish. Top with remaining cheddar, bacon, green onions, and breadcrumbs if using.
  • Bake uncovered for 20–25 minutes or until golden brown and bubbling. Let rest before serving.

Notes

  • Substitute bacon with sautéed mushrooms for a vegetarian version.
  • Use cream instead of milk for a richer sauce.
  • Add cooked chicken or broccoli to bulk it up as a full meal.
Keyword baked mac and cheese, loaded mac and cheese, mac and cheese casserole
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