Mac and Cheese in a Potato

Transform your comfort food game with this irresistible recipe for *Mac and Cheese in a Potato*! This creative twist combines two all-time favorites—creamy, cheesy macaroni and perfectly baked russet potatoes—into a single, satisfying dish. Each potato is hollowed out to form a delicious edible bowl, stuffed with rich, homemade mac and cheese featuring sharp cheddar and Parmesan. The golden, crispy panko breadcrumb topping adds a delightful crunch, while a sprinkle of fresh parsley makes for an optional pop of freshness and color. Perfect as a hearty side dish or a fun main course, this baked mac and cheese potato combines the warmth of a classic with a touch of gourmet flair. Ready in just 80 minutes, it’s an easy yet impressive option for everything from weeknight dinners to indulgent gatherings.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 cup Elbow macaroni
• 3 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1.5 cups Milk
• 1.5 cups Sharp cheddar cheese, shredded
• 0.25 cup Parmesan cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Garlic powder
• 0.25 cup Panko breadcrumbs
• 1 teaspoon Olive oil
• 2 tablespoons Chopped parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Pierce each potato several times with a fork, then wrap them individually in aluminum foil. Bake directly on the oven rack for 50-60 minutes, or until they are soft when squeezed gently.

Step 2

While the potatoes bake, bring a medium pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps, and cook until the mixture begins to thicken, about 3-5 minutes.

Step 4

Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and garlic powder. Continue stirring until the cheese has fully melted and the sauce is smooth. Combine the cheese sauce with the cooked macaroni and mix thoroughly.

Step 5

Once the potatoes are done baking, carefully remove them from the oven and let them cool for 5 minutes. Cut a lengthwise slit into the top of each potato and gently scoop out some of the fluffy interior, creating a hollow center. Be careful not to break the skin.

Step 6

Fill each hollowed potato with the mac and cheese mixture, pressing it down lightly to pack it in. Sprinkle panko breadcrumbs over the top of each filled potato.

Step 7

In a small bowl, combine panko breadcrumbs with olive oil and mix until coated. Optionally, you can add a pinch of salt for extra flavor.

Step 8

Place the filled potatoes on a baking sheet. Return them to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden and crispy.

Step 9

Remove from the oven and garnish each potato with chopped parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	1945.9 grams (1945.9g)

Amount per serving	% Daily Value*
Calories	3028

Total Fat 120.30g	154%
Saturated Fat 67.80g	339%
Polyunsaturated Fat 1.60g
Cholesterol 326mg	109%
Sodium 4182mg	182%
Total Carbohydrate 386.10g	140%
Dietary Fiber 25.60g	91%
Total Sugars 36.30g
Protein 114.90g	230%

Vitamin D 197IU	985%
Calcium 2080mg	160%
Iron 20mg	113%
Potassium 7518mg	160%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 14.9%

Carbs: 50.0%