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Mac 'n Cheese-Stuffed Potatoes made with RITZ Crackers

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Ingredients

8 servings, 2 pieces each (6.8 oz.)
  • 8 large golden new potatoes (29 oz.)
  • 8 oz. uncooked elbow macaroni

  • Cheese Sauce

  • 1¼ oz. unsalted butter
  • 1 oz. all-purpose flour
  • 20 oz. warm whole milk
  • 1½ tsp. mustard powder
  • 4½ oz. finely shredded sharp Cheddar cheese
  • 1½ oz. chopped cooked bacon

  • Crumb Topping

  • 4¼ oz. RITZ Crushed Crackers, finely ground
  • 1 oz. unsalted butter, melted
  • ½ oz. finely shredded sharp Cheddar cheese
  • 1 Tbsp. chopped fresh parsley
NUTRITION FACTS

Nutrition per serving

Calories470 Total fat22 gSaturated fat11 gTrans fat1 gCholesterol50 mgSodium350 mgCarbohydrate53 gDietary fiber4 gProtein15 gVitamin A10 %DVVitamin C8 %DVCalcium25 %DVIron15 %DV
DIRECTIONS

Boil potatoes on medium heat until tender; drain. Set aside until cool. Cook macaroni until al dente. Drain, rinse with cold water and set aside.

Cheese Sauce:  

Melt butter in saucepan on medium heat. Stir in flour to make roux. Cook about 4 min. or until raw flour aroma is gone, stirring frequently. Gradually add milk, stirring until smooth after each addition. Whisk in mustard. Bring to boil. Simmer on low heat, uncovered, 3 min. Add cheese; stir until melted. Stir in cooked macaroni and bacon; set aside.

Crumb Topping:  

Combine ingredients; set aside.

Assembly:  

Cut potatoes horizontally in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Fill each potato half with 1.5 oz. macaroni mixture. Sprinkle with 1/4 oz. Crumb Topping. Arrange on sheet pan.

Bake in 400°F standard oven 9 to 10 min. or until filling is hot. Plate 2 pieces per serving.

Tips

Serving Suggestion:

Make additional Cheese Sauce. Top each filled potato with 1 oz. sauce before sprinkling with Crumb Topping. Bake as directed.

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