Happy Yummy Mac & Cheese

What do you get when you combine the tasty goodness of a baked potato with creamy macaroni and cheese....Happy, yummy tummies!!!

1 tsp. kosher salt, plus more for salting the pasta water
1 lb.fusilli (corkscrew) pasta
3/4 lb. bacon, diced
3 cups heavy cream
2 cups firmly packed shredded sharp Cheddar cheese (about 1/2 lb.)
1/4 tsp. freshly ground black pepper
1/2 cup sour cream, for garnish*
1/2 cup thinly sliced scallions, (white and green parts), for garnish*


Bring a stockpot of water to a boil. Salt it generously. Stir in the pasta and cook according to the package directions. Drain, but don’t rinse. and return to stockpot.

Meanwhile, place a large pan over high heat for several minutes. When hot, add the bacon and sauté until browned and crispy (lower the heat to medium-high if necessary to prevent scorching), about 5 minutes. Remove the pan from the heat and, using a slotted spoon or spatula, remove the bacon from the pan and drain on paper towels.

Pour off the fat from the pan and return the pan to medium-high heat. Add the heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and continue to simmer until the cream is reduced slightly, about 3 minutes.

Add the Cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture thickens, about 3 minutes. Season with salt and pepper, to taste.

Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 1 to 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.
Garnish with scallions and sour cream.

* Not into sour cream or scallions...skip them!