Loaded Mac and Cheese
Loaded Mac and Cheese

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, loaded mac and cheese. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Loaded Mac and Cheese is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Loaded Mac and Cheese is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook loaded mac and cheese using 22 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Loaded Mac and Cheese:
  1. Take 1 lb crumbled Italian sausage
  2. Take 1 large red pepper, diced
  3. Get 1 lb elbow macaroni
  4. Get 1 onion, diced
  5. Prepare 1 dash pepper
  6. Make ready 1 dash salt
  7. Prepare 1 dash paprika
  8. Get 1 dash garlic powder
  9. Take 1 dash red pepper flakes
  10. Take 1 dash onion powder
  11. Take 1 dash oregano
  12. Take 1 dash cayenne
  13. Take 1 can condensed milk, 12 oz
  14. Take 1 tsp ground mustard
  15. Make ready 2 large eggs
  16. Make ready 8 slices American cheese shredded, about 8 ounces
  17. Make ready 1 lb melting cheese (gouda, cheddar, etc.)
  18. Prepare sriracha sauce
  19. Prepare milk
  20. Prepare 1 stick unsalted butter
  21. Make ready 1/2 cup flour
  22. Get sour cream and parsley for garnish
Instructions to make Loaded Mac and Cheese:
  1. Bring a large pot of water (with at least a couple inches of water above the macaroni) to boil with macaroni in the water. Once it boils cover and remove from heat. Let pasta soak for about 8 minutes. This is a little trick from Serious Eats. It cooks the same as when you add the pasta too boiling water, but it's quicker and uses less energy.
  2. In the meantime, brown crumbled sausage in a large skillet. When done drain sausage and put to the side in a large bowl. Reserve a little grease in the pan.
  3. Cook onions and peppers in reserved grease. Lay out in a single layer and allow to cook undisturbed for about 3 minutes. This will get some nice browning. Season with salt, pepper, paprika, cayenne, onion and garlic powders. About a dash of each. When you do stir the vegetables, make sure to scrape the bottome of the pan to get as much of the frond (yummy browned bits) off the pan and onto your food.
  4. When the onions are translucent and the peppers are slightly tender (about 10-15 minutes over medium-high heat) transfer the veggies to the bowl with the sausage. Mix them around, then cover and save for later
  5. Combine condensed milk, ground mustard, american cheese (I recommend shredding the slices individually with your fingers. If you try to stack them and cut you will spend a good amount of time prying the cheese slices from their brethren), melting cheese of your choice, and sriracha sauce. Mix to a uniform consistency.
  6. By this time your pasta should be done, drain and toss with some olive oil to prevent sticking, out to the side. This will all come together in about 5 minutes.
  7. Take a large pot (this is where you'll put everything together) and melt the stick of butter over medium heat. When completely melted add flour and stir continuously for 3-4 minutes until the mixture thickens. Don't you dare stop stirring! Just kidding, but seriously, you want to keep the contents moving. We don't want the flour to burn on us.
  8. Add pasta and sausage mixture to the pot. Toss to coat in the butter mixture.
  9. Pour in cheese mixture and start stirring. There is a lot going on here so your best bet to get a uniform distribution is to work your utensil to the bottom of the pot and continue to slowly fold the pasta from the bottom into the center.
  10. Continue to stir and it will begin to resemble Mac and cheese. Work in a little milk (about a tbsp) to make stirring a little easier.
  11. Take this opportunity to season to taste with salt pepper and siracha.
  12. You're finished stirring when the cheese is a gooey uniform mixture and there is no bits of solid cheese left. Like this! Enjoy

So that’s going to wrap it up for this special food loaded mac and cheese recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!