Description
A playful twist on comfort food — creamy, cheesy macaroni served sundae-style in a glass, topped with savory ‘dessert’ garnishes like whipped sour cream, bacon crumbles, and chives.
Ingredients
Scale
- 8 oz elbow macaroni (about 2 cups dry)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 2 cups shredded sharp cheddar cheese
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sour cream (whipped)
- ½ cup shredded cheddar cheese
- 4 slices crispy bacon, crumbled
- 2 tbsp fresh chives, finely chopped
- ¼ cup toasted breadcrumbs (optional)
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux. Slowly whisk in warm milk until smooth and slightly thickened.
- Stir in shredded cheddar cheese, garlic powder, salt, and pepper until melted and creamy.
- Fold cooked macaroni into the cheese sauce until evenly coated.
- Spoon mac & cheese into sundae glasses or bowls. Sprinkle a layer of shredded cheddar on top while still warm so it melts slightly.
- Pipe or spoon whipped sour cream on top (like whipped cream). Sprinkle with bacon crumbles, breadcrumbs, and chives.
- Serve warm with a spoon, sundae-style.
Notes
- For a vegetarian version, omit the bacon.
- Feel free to customize toppings based on your preference.
- This dish is best served immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg