Ingredients with Measurements:
- 1 pound elbow macaroni
- 8 slices bacon, chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Añejo cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Large saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a large saucepan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk, salt, black pepper, cayenne pepper, and nutmeg. Cook for 5-7 minutes, whisking constantly, until the sauce thickens.
6. Remove the saucepan from the heat and stir in the shredded Añejo cheese and grated Parmesan cheese until melted and smooth.
7. Add the cooked macaroni and bacon to the cheese sauce and stir until well combined.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish and sprinkle the panko breadcrumbs evenly over the top.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
11. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 710mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 9g
Protein: 23g
Substitutions for ingredients:
- Añejo cheese can be substituted with sharp cheddar cheese or Gouda cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use different types of pasta, such as penne or fusilli.
- Add cooked chicken or shrimp for a protein boost.
- Top with sliced scallions or chopped parsley for a pop of color.
Tips and tricks:
- Make sure to cook the bacon until crispy to add texture to the dish.
- Use whole milk for a creamier sauce.
- Stir the cheese sauce constantly to prevent it from burning or sticking to the bottom of the pan.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Top with additional shredded cheese, chopped bacon, or sliced scallions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the bacon and macaroni thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
Creamy, cheesy, salty, smoky, and slightly spicy.
Serving suggestions:
Serve as a main dish or as a side dish for a potluck or party.
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Taste: Savory, Rich, Creamy, Cheesy, Bacon, Aromatic, Bacon-Y