Try out the fusion of comfort food with a twist in this baked potato mac ‘n’ cheese recipe. You will love the rich creaminess of macaroni and cheesy sauce paired with tender potato chunks that make a delectable combination.

What is Baked Potato Mac n Cheese

Baked Potato Mac n Cheese is a fantastic blend of elbow macaroni, cheesy sauce and baked potatoes. A dish that is loved by adults, and perfect for kids because of creamy texture and mild flavor, without too many spices. Potatoes are a favorite for most people, and I personally love them, so if you’re like me, you’ll really enjoy this.

It’s not just your ordinary mac n cheese, the addition of baked potatoes makes it even better. The potatoes add a comforting feel to the dish, making it more filling and flavorful. Plus, the crispy topping of cheese and breadcrumbs gives it a delightful crunch. The result is a warm meal that’s both cheesy and comforting, perfect for a cozy dinner or a special side dish.

When I was new to cooking, I stumbled upon TheChunkyChef mac n cheese recipe, and after giving it a try, I instantly fell in love with it. It became my go-to recipe, a constant.

Over time, I decided to play around with the ingredients and created my own version of baked potato mac n cheese. I wanted to share it with you because I think it’s tasty. I hope you enjoy it as much as I do.

Preparation Tips

Choose the right potatoes: I find that starchy potatoes work best. They bake well and turn creamy, adding great texture to the dish without breaking apart.

Boil potatoes before baking: I always boil the potatoes with macaroni until they’re tender all the way through. You can even pre-bake them, totally up to you. But boiling potatoes before baking them in the oven reduces the time and enhances the texture.

Cook pasta al-dente: When boiling the macaroni, make sure to cook it until it’s just al dente (firm to the bite). It’ll continue to cook and soften when you’ll bake the whole dish later.

Grate fresh cheese: To get the best melting and flavor, grate fresh cheese for topping. Pre-shredded cheese often has additives that prevent it from melting smoothly, so I avoid it.

Make a smooth cheese sauce: Prepare a roux with butter and flour, then gradually whisk in milk. While doing this, slowly add cheese slices, whisking constantly to keep the sauce smooth and lump-free.

Season well: Even though this dish doesn’t need to be spicy, but sometimes it leads to flavourless dish because of no basic spices. So don’t forget to season the cheese sauce with some salt, rosemary leaves and oregano herbs.

Step-By-Step Making Process With Pictures

1. Cut the potatoes into medium-thick round slices. In a pan, bring water to a boil and add the macaroni and potato slices. Boil for 7-10 minutes until both are cooked.

2. Drain the macaroni and potatoes in a strainer. Separate the potatoes from the macaroni.
3. In a pan, melt butter and sauté minced garlic, onion, and cabbage until fragrant. Pour chili sauce over the sautéed vegetables and set aside.

4. In the same pan, add more butter. Once melted, add flour to create a roux. Cook the roux until it turns brown and then add garlic. Gradually add milk to the roux, stirring constantly to avoid lumps. Add cream, cheese, spices, and chicken stock cube (for seasoning) to the sauce. Adjust salt according to taste if not using chicken stock.

5. In the pan, start assembling by layering with macaroni, sautéed vegetables, and then pour a layer of the cheesy sauce over them. Add the round sliced potatoes on top of the sauce layer, followed by extra sauce layer. Finish by garnishing with breadcrumbs and shredded cheese.

6. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit). Bake the assembled dish for 20-25 minutes until the top is golden and bubbly.

7. Once baked, allow the dish to cool slightly. Enjoy the warm and delicious creamy Baked Potato Mac ‘n’ Cheese.

Adding Chicken In This Recipe

Enhancing your Baked Potato Mac n Cheese with chicken is an excellent idea if you want to add extra protein and flavor to the dish. However, it’s entirely up to you if you want to include it. Here’s how you can do it:

To do this, marinate boneless, skinless chicken breasts or thighs in a mixture of vinegar, soy sauce, red chili powder, grated garlic, and salt for at least 30 minutes. Then, fry the marinated chicken in a pan for about 15 minutes until it is tender and fully cooked.

Leftover Storage And Reheating Suggestion

Storage

When you’re done eating, put the leftovers in a container that is air tight. This helps keep your food fresh and tasty until you’re ready to eat it again. Place the containers in the refrigerator if you plan to consume the leftovers within 3-4 days.

If you want to store the leftovers for a longer period, place them in freezer-safe containers or heavy-duty freezer. Expel as much air as possible to prevent freezer burn.

Reheating

Before you warm up your meal, pour in a little bit of milk. Then, heat it in the preheated oven at 175 degrees for 15-20 minutes, or even microwave. This makes sure your food gets warm all the way through and keeps the texture fresh, just like when you first made it.

Make-Ahead Tips

Cooking different ingredients separately can be time-consuming. It’s important to be careful and plan well to get everything ready on time. Here are some tips that work for me and keep me motivated.

1. Boil macaroni and sliced potatoes together in one pot because it saves time. They both cook in about the same time, so it’s convenient and makes cleanup easier.
2. When I’m preheating the oven, I take that opportunity to begin preparing the sauce. This allows me to manage my time effectively in the kitchen. By the time I finish making the sauce, my oven is usually preheated, eliminating any additional waiting time and helping me maintain a smooth cooking process.
3. Before start cooking, make sure to have all my ingredients easily accessible. It keeps you organized and saves me from constantly searching for things while I’m cooking.

Common Mistakes

• Overcrowding your baking dish can lead to uneven cooking. Make sure there’s ample space between ingredients for proper air circulation. Consider using multiple smaller dishes if necessary to ensure even cooking.
• Not preheating the oven can impact the cooking process. Preheating is crucial to maintaining the right temperature for consistent cooking. Always preheat your oven to the specified temperature in the recipe before placing your dish inside to avoid extended cooking times or unevenly cooked potato mac n cheese.

How To Make A Roux For Mac And Cheese

Special Instructions

• The standard ratio that I prefer to use for making a roux is, equal parts of butter and flour by weight.
  1 tablespoon butter : 1 tablespoon flour
  4 tablespoon butter : 4 tablespoon flour
• If you want a thicker sauce, you can increase the amount of roux, and if you prefer a thinner sauce, you can use less roux in your recipe.

How To Make A Sauce

1. In a pan, melt the butter over medium heat. Make sure not to let the butter brown.
2. Once the butter has melted, add the flour to the pan.
3. Whisk the flour and butter together to form a smooth paste. Cook the mixture for about 2-3 minutes on medium flame, stirring constantly. This helps to cook out the raw flour taste.
4. The roux should start to bubble slightly but should not change color too much. The goal is to cook the flour taste out without browning the roux.
5. Once the roux is ready, gradually add milk (or a combination of milk and cream) to the pan while whisking constantly to create a creamy sauce for your mac and cheese.
6. Continue to cook the sauce until it thickens to your desired consistency.
7. Season the sauce with salt, chilli flakes, oregano herbs and rosemary leaves. (you can use any other spices or seasonings you prefer)