Utterly decadent, rich and satisfying for the whole family. All it needs is a green salad.
This comes from a fellow food blogger called “A Spicy Perspective”

Serves 8

24 oz baby potatoes
2 tbsp vegetable oil, divided
1 lb elbow macaroni
3 tbsp butter
1 tbsp flour
2 1/2 cups whole milk
1 cup sour cream
1 1/3 lbs shredded sharp cheddar cheese, divided
10 oz cream cheese, divided
12 oz bacon, fried and crumbled, divided
1 cup chopped green onions, divided
Cayenne pepper
Salt and pepper

Preheat the oven to 450 F.
Place the potatoes on a baking sheet and drizzle with 1 tbsp of oil.
Salt and pepper liberally and shake the pan a little to coat them with oil. Roast for 30 minutes, or until cooked through. Then set aside to cool.

Meanwhile, cook the macaroni in a large pot of salted water, according to the package instructions.
Drain and set aside in a colander.

Using the same pot, melt the butter over medium-high heat. Once melted, whisk in the flour and cook the roux (butter-flour) for 1 minutes.
Then whisk in the milk and add the sour cream and 8 oz cream cheese. Bring to a simmer and whisk until the mixture is thick and smooth

Add 1lb shredded cheddar and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste.

Pour the cooked macaroni, 2/3 crumbled bacon and 2/3 cup green onions into the cheese sauce. Stir to coat.

Pour the macaroni into a deep 9 by 13 inch baking dish and set aside.

For the potato skins recipe;
Preheat the oven to broil. Cut each potato in half lengthwise. carefully scoop out most of the flesh, leaving just a little potato attached to the skin. Reserve the crumbled potato flesh.

Brush the potato skins with oil. With the remaining 2 oz of cream cheese, place a scant 1/2 tsp dollop of cream cheese in each potato skin.

Sprinkle the crumbled potato over the mac and cheese then arrange the potato skins over the top.
Sprinkle the remaining 1/4 lb shredded cheese over the potato skins and add pepper to taste.

For creamy mac and cheese;  place the dish in the oven under the broiler for 2 to3 minutes, watch carefully though. You want the cheese to melt and the tops to toast, but not burn

For a more traditional firm dish; turn the oven to 400 F and bake for 20 mins until the tops are golden.

Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm.