Baked stuff potato macaroni casserole - WBRC FOX6 News - Birmingham, AL

Baked stuff potato macaroni casserole

Che Glenn Rinsky from Jeff State cooks up Baked stuff potato macaroni casserole on Good Day Alabama on Tuesday, October 13, 2009.

Ultimate Mac and Potato Cheese Casserole

This casserole has a bottom layer of macaroni and cheese and a top layer of twice baked potato filling. All baked together, the combination is unbelievably great.

Ingredients for Macaroni and Cheese Layer

  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1/2 teaspoon paprika
  • 1 large egg
  • 9 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and cook with out browning for five minutes. Make sure it's free of lumps. Stir in the milk, in 3 separate additions, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a buttered 2-quart casserole dish.

Ingredients for Twice Baked Potato Topping

6 large russet baking potatoes (about 4 pounds total)

4 tablespoons (1/2 stick) plus 1 tablespoon unsalted butter, at room temperature

1 cup sour cream

1/3 cup heavy cream

1 teaspoons salt

1 teaspoons freshly ground black pepper

1/2 pound bacon, cooked until crisp and crumbled

3 oz.shredded parmesan cheese

1/4 cup finely chopped green onions

1 egg

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1/2 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, parmesan cheese, , the green onions, and egg and mix thoroughly.

Place the seasoned potato mixture in the prepared casserole on top of the macaroni and cheese layer, and top with additional parmesan cheese.. Bake for 35 to 40 minutes, in a 375F. oven until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

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