Loaded Mac ‘n’ Cheese

Name: Loaded Mac ‘n’ Cheese
Total time: 45 min
Cuisine: American
Ingredients: 5 tablespoons (71 g) salted butter, divided; 1 cup (110 g) chopped sweet onion (from 1 medium onion); 1 cup (110 g) chopped sweet onion (from 1 medium onion); 1 cup (145 g) fresh corn kernels, any color (from 2 cobs); 1 (4-ounce / 113-g) can diced green chiles, drained; 1 (4-ounce / 113-g) jar diced pimientos, drained; 1 tablespoon minced fresh garlic (from 3 medium cloves); 1 tablespoon minced fresh garlic (from 3 medium cloves); ½ teaspoon smoked paprika; 3 tablespoons all-purpose flour; 2 cups (480 ml) whole milk; 4 ounces (115 g) cream cheese, cubed; 1 block sharp Cheddar cheese (8 ounces / 225 g), shredded (2 cups), divided; 1 block Colby Jack cheese (8 ounces / 225 g), shredded (2 cups), divided; 1 block Colby Jack cheese (8 ounces / 225 g), shredded (2 cups), divided; ½ cup (120 ml) mayonnaise; ¾ teaspoon kosher salt; 12 ounces (340 g) medium or large pasta shells, cooked in salted water according to package directions; 12 ounces (340 g) medium or large pasta shells, cooked in salted water according to package directions; 12 ounces (340 g) medium or large pasta shells, cooked in salted water according to package directions; 1 cup (80 g) panko bread crumbs; 6 slices bacon (84 g), cooked and crumbled (¾ cup); 3 small green onions (15 g), thinly sliced (¼ cup)

Preparation info

Serves
4
as a main or 8 as a side

Difficulty
Easy
Ready in
45 min

Appears in

My Southern Kitchen

By Ivy Odom

Published 2025

About

There are lots of ways to go about making macaroni and cheese, but the two main categories a recipe can fall into are stovetop or baked. I prefer stovetop versions, because I like how the cheese sauce gets stuck in the crevices of the pasta. For an extra-creamy sauce, I like to add in a secret ingredient—mayonnaise. It can be our little secret—it’s on you if you tell your guests.

Ingredients

Americas
United States
Pasta
Vegetarian
South America

Ingredients

Method