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1
Preheat the oven to 450 F. Place the whole baby potatoes on a baking sheet and drizzle with 1 tablespoon of oil.
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2
Salt and pepper liberally and shake the pan a little to coat them with oil.
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3
Roast for 30 minutes, or until cooked through.
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4
Then set aside to cool.
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5
Meanwhile, cook the macaroni in a large pot of salted water, according to package instructions.
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6
When done, drain it and set aside in a collander.
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7
Using the same pasta pot, melt the butter over medium-high heat.
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8
Once melted whisk in the flour and cook the roux (butter-flour mixture) for 1 minute.
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9
Then whisk in the milk until combined.
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10
Then add the sour cream and 8 ounces of the cream cheese.
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11
Bring to a simmer and whisk until the mixture is thick and smooth.
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12
Add 1 pound of the shredded cheddar and whisk until smooth.
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13
Then add a dash or two of cayenne pepper and salt and pepper to taste.
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14
Pour the cooked macaroni, 2/3 cup of the crumbled bacon and 2/3 cup of green onions into the cheese sauce.
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15
Stir to coat.
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16
Pour the macaroni into a 9X13 inch baking dish and set aside.
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17
For the potato skins: Preheat the oven to broil.
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18
Cut each potato in half lengthwise.
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19
Carefully scoop of most of the flesh, leaving just a little potato attached to the skin.
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20
Reserve the crumbled potato flesh.
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21
Brush the potato skins with the remaining oil.
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22
With the remaining 2 ounces of cream cheese, place a scant 1/2 teaspoon dollop of cream cheese in each potato skin.
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23
Sprinkle the crumbled potato flesh over the mac and cheese.
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24
Then arrange the potato skins over the top.
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25
Sprinkle the remaining shredded cheddar over the potato skins and add pepper to taste.
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26
For creamy baked mac and cheese, place the baked mac and cheese in the oven under the broiler for 2-3 minutes, watching it carefully.
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27
You want the cheese to melt and the top to toast, but not burn.
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28
For a more traditional firm baked mac and cheese, turn the oven to 400 F, and bake for 20 minutes until the top is golden.
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29
Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm.
