• 8 large golden new potatoes (29 oz.)
  • 8 oz. uncooked elbow macaroni
  •   Cheese Sauce
  • 1-1/4 oz. unsalted butter
  • 1 oz. all-purpose flour
  • 20 oz. warm whole milk
  • 1-1/2 tsp. mustard powder
  • 4-1/2 oz. finely shredded sharp Cheddar cheese
  • 1-1/2 oz. chopped cooked bacon
  •   Crumb Topping
  • 4-1/4 oz. RITZ Crushed Crackers, finely ground
  • 1 oz. unsalted butter, melted
  • 1/2 oz. finely shredded sharp Cheddar cheese
  • 1 Tbsp. chopped fresh parsley


Nutritional facts are based on a single serving
Calories 470
Total fat 22g
Saturated fat 11g
Trans fat 1g
Cholesterol 50mg
Sodium 350mg
Carbohydrate 53g
Dietary fiber 4g
Sugars 6g
Protein 15g
Calcium 25%DV
Iron 15%DV


  1. 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.
  2. Cheese Sauce:
  3. 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.
  4. Crumb Topping:
  5. Combine  ingredients; set aside.
  6. Assembly:
  7. 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.
  8. Bake  in 400°F standard oven 9 to 10 min. or until filling is hot. Plate 2 pieces per serving.
  9. 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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