Imagine the crispy, golden exterior of a perfectly baked potato meeting the creamy, cheesy goodness of classic mac and cheese - a culinary match made in heaven that will make your taste buds dance with joy! This irresistible recipe transforms two beloved comfort foods into one spectacular dish that's guaranteed to become an instant family favorite. Whether you're looking for a crowd-pleasing side dish or a satisfying main course, these Macaroni Cheese Stuffed Baked Potatoes will have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 2 cups macaroni pasta
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub the potato skins with a light coating of olive oil and sprinkle with salt.
- Place potatoes directly on the oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork. The skin should be crisp and golden brown.
- While potatoes are baking, cook the macaroni pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add milk and gradually stir in shredded cheddar cheese until a smooth cheese sauce forms. Season with salt, pepper, and paprika.
- Once potatoes are done, remove from oven and let cool for 5 minutes. Carefully slice each potato lengthwise and gently push the sides to create a well for the filling.
- Mix the cooked macaroni into the cheese sauce, ensuring pasta is evenly coated.
- Spoon the cheesy macaroni mixture into each potato, generously filling the potato's center.
- Return stuffed potatoes to the oven and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
- Remove from oven, let cool for 2-3 minutes, then serve hot. Optional: Garnish with chopped chives or additional paprika.
Tips
- Choose the right potatoes: Large russet potatoes work best due to their starchy texture and ability to create a perfect "bowl" for stuffing.
- Ensure even baking: Pierce potatoes thoroughly and rub with olive oil to create a crispy skin and prevent them from bursting.
- Cheese sauce secrets: Use freshly shredded cheese for the smoothest, most flavorful sauce. Gradually add cheese while stirring to prevent clumping.
- Don't overcook the pasta: Cook macaroni al dente, as it will continue to cook slightly when baked with the cheese sauce.
- Customize your toppings: Experiment with additional garnishes like crispy bacon bits, chopped green onions, or a sprinkle of extra paprika.
- Make ahead tip: You can partially prepare this dish by baking potatoes and making cheese sauce in advance, then assembling and doing the final bake when ready to serve.
- Serving suggestion: Let the stuffed potatoes rest for a few minutes after the final bake to allow the cheese to set and prevent burning your mouth.
Nutrition Facts
Calories: 768kcal
Carbohydrates: 112g
Protein: 29g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 73mg
