Recipe of Ultimate Print Potato Skins Mac and Cheese

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Award-winning Print Potato Skins Mac and Cheese. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Print Potato Skins Mac and Cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Print Potato Skins Mac and Cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can cook Print Potato Skins Mac and Cheese using 11 ingredients and 11 steps. Here is how you cook it.

Use a melon baller to scope out the potatoes

Ingredients and spices that need to be Take to make Print Potato Skins Mac and Cheese:

1. 24 oz Baby Golden potatoes
2. 2 tbsp Vegetable oil or olive oil
3. 1 lb Elbow macaroni
4. 3 tsp Buttter
5. 1 tsp Flour
6. 2 1/2 cup Milk
7. 1 cup Sour cream
8. 1 1/3 lb Shredded cheese
9. 10 oz Cream cheese
10. 12 oz Bacon
11. 1 tsp Salt and pepper

Instructions to make to make Print Potato Skins Mac and Cheese

1. Preheat the oven to 450°F. Place the potatoes on a baking sheet and drizzle with 1 tablespoon of oil. Salt and pepper liberally and shake the pan a little to coat them with oil. Roast for 30 minutes, or until cooked through. Then set aside to cool.
2. Meanwhile, cook the macaroni in a large pot of salted water, according to package instructions. Drain and set aside in a colander.
3. Using the same pot, melt the butter over medium-high heat. Once melted whisk in the flour and cook the roux (butter-flour mixture) for 1 minute. Then whisk in the milk and add the sour cream and 8 oz cream cheese. Bring to a simmer and whisk until the mixture is thick and smooth.
4. Add 1 lb shredded cheddar and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste.
5. Pour the cooked macaroni, 2/3 cup crumbled bacon, and 2/3 cup green onions into the cheese sauce. Stir to coat.
6. Pour the macaroni into a 9X13 inch baking dish and set aside
7. For the potato skins recipe: Preheat the oven to Broil. Cut each potato in half lengthwise. carefully scoop of most of the flesh, leaving just a little potato attached to the skin. Reserve the crumbled potato flesh.
8. Brush the potato skins with oil. With the remaining 2 oz. of cream cheese, place a scant 1/2 tsp dollop of cream cheese in each potato skin.
9. Sprinkle the crumbled potato over the mac and cheese. Then arrange the potato skins over the top. Sprinkle the remaining 1/4 lb. shredded cheddar over the potato skins and add pepper to taste.
10. For creamy baked mac and cheese, place the baked mac and cheese in the oven under the broiler for 2-3 minutes, watch carefully. You want the cheese to melt and the tops to toast, but not burn.
11. Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm.

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