Did you know you can combine mac and cheese + mashed potatoes to make Macshed Potatoes and that it might just be the best holiday side dish of all time?!You may’ve already seen the OG version of this dish on the internets, and of course I had to make it my own in a kind of pierogi-style. Started by making a cheese sauce with sharp cheddar and evaporated milk — my absolute favorite dairy to use for mac and cheese AND for potatoes — so rich and creamy, and it’s less likely to curdle when boiled. It’s magnificent.Then, for the potato element, I combined the cheese sauce with classic pierogi ingredients like potato, sour cream (or in this case Greek yogurt), onions and bacon. It’s like the best baked potato soup became a sauce for Mac and cheese and I am LIVING for it. ’Tis the freakin’ season for sides, and I really hope you try this delicious Macshed Potatoes hybrid out for yourself!
16ouncesYukon Gold potatoespeeled and cut into large chunks
16ouncescheddar cheesegrated (divided)
1cupGreek yogurtor sour cream
4tablespoonsnutritional yeast
1poundmedium shells pastaor short pasta of choice
Salt and ground black pepperto taste
Instructions
Crisp the bacon. In a large, deep skillet or Dutch oven, cook the bacon over medium heat until the fat has completely rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside.
Sauté the onions and boil the potatoes. Add the sliced onions to the pan with the bacon grease, season with salt, and sauté over medium heat until softened and translucent, about 5-7 minutes. Then add the garlic and cook for another minute, until fragrant. Meanwhile, boil your potatoes in salted water until fork tender.
Make the sauce. Stir in the paprika and cayenne pepper and cook for about 30 seconds, then gradually whisk in the evaporated milk and bring the mixture to a gentle simmer.
Rice the potatoes. While the sauce simmers, rice the hot potatoes directly into the simmering milk mixture and stir to combine.
Cook the pasta and preheat the oven. Bring a large pot of well salted water to a boil, then cook until a minute or two under the al dente time on the package, reserve some pasta water and drain. Meanwhile, preheat your oven to 325°F (160°C).
Add the cheese, pierogi toppings and pasta. Stir in 8 ounces (half) of the shredded cheddar cheese, Greek yogurt (or sour cream), crumbled bacon, and nutritional yeast. Season with salt and pepper to taste, then add the pasta and toss to coat, adding some salty, starchy pasta water to loosen the sauce to your liking if you’d like.
Assemble and bake. Transfer the pasta mixture to a 9×13 inch baking dish, and sprinkle the remaining 8 ounces of cheddar cheese evenly over the top. Bake for 15 minutes, then broil on low for an additional 3-5 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown. Watch carefully during broiling to prevent burning!
Serve. Let the casserole rest for a few minutes before serving and enjoy!
Notes
If you’re making this as a side dish during the holidays, you can stretch this to 12-14 servings or more!To make ahead, prepare the sauce, minus the bacon and yogurt, and refrigerate overnight. The next day, bring the sauce back up to temp over a low heat, add your yogurt and bacon, then boil your pasta and toss to coat before adding to the baking dish, topping with cheese and baking.
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
