Baked Potato Skins Mac and Cheese Recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 24 ounces baby golden potatoes
• 2 tablespoons vegetable oil, divided
• 1 pound elbow macaroni
• 3 tablespoons butter
• 1 tablespoons flour
• 2 1/2 cups milk
• 1 cup sour cream
• 1 1/3 pounds shredded cheddar cheese, divided
• 10 ounces cream cheese, divided
• 12 ounces bacon, fried and crumbled, divided
• 1 cup chopped green onions, divided
• Cayenne pepper
• Salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Halve the baby golden potatoes, toss them with 1 tablespoon of the vegetable oil, salt and pepper, and roast on a sheet pan for 25 minutes until tender and crisp at the edges.

2. While the potatoes roast, boil a large pot of salted water, add the elbow macaroni and cook until just tender, about 8 minutes. Drain well.

3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer, stirring, until thickened, about 5 minutes.

4. Lower the heat to low. Stir in the sour cream, half the shredded cheddar, and half the cream cheese until smooth. Season with salt, pepper and cayenne pepper.

5. Stir in the drained macaroni, half the crumbled bacon, and half the chopped green onions until evenly coated.

6. Grease a 9x13-inch baking dish with the remaining 1 tablespoon of vegetable oil. Spread half the macaroni mixture in the dish.

7. Scatter the roasted potatoes over the macaroni, then spread the rest of the macaroni on top. Sprinkle with the remaining cheddar, dot with the remaining cream cheese, and top with the remaining bacon and green onions.

8. Bake for 20 minutes until bubbling and golden on top. Let rest for 5 minutes before serving.