Description
Hearty baked potatoes stuffed with a creamy garlic-honey cheese sauce and macaroni, topped with colorful veggies for a satisfying, family-friendly main dish.
Ingredients
4 large russet potatoes
2 tbsp olive oil
1/2 tsp salt (for baking)
1/2 cup whole milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups shredded cheddar cheese
1 cup elbow macaroni
1 clove garlic, minced
1/4 tsp black pepper
1/2 cup chopped green onions
1/2 cup diced tomatoes
Optional: 1/4 cup roasted red peppers or crispy chickpeas
Instructions
Preheat oven to 400°F (200°C)
Scrub and dry potatoes; pierce with a fork. Drizzle with olive oil, sprinkle with salt. Bake for 60-75 minutes until tender.
Cook macaroni in salted water until al dente. Drain.
In a medium saucepan, melt butter. Whisk in flour to form a roux over medium heat. Gradually add milk, stirring constantly. Cook until mixture thickens and bubbles, about 5 minutes.
Stir in shredded cheese and garlic; season with pepper. Remove from heat. Fold in cooked macaroni until coated.
Once baked potatoes are done, cut lengthwise and lightly mash the flesh inside with a fork. Return any mashed flesh to the potato skins to form a base.
Spoon the mac and cheese mixture into the potato halves. Top with green onions, tomatoes, and additional cheese if desired.
Return to oven for 10 minutes to melt toppings. Let cool slightly before serving.
Notes
For a vegan version, substitute butter with olive oil and cheddar with vegan cheese.
Add 1/2 tsp smoked paprika for extra depth.
Top with crispy fried shallots for texture.
- Prep Time: 25
- Cook Time: 75
- Category: Dinner
- Method: Baking
- Cuisine: American