Ingredients with Measurements:
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz Alouette Garlic and Herbs cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Wooden spoon
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add the milk, whisking constantly to prevent lumps. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Continue to whisk until the sauce thickens, about 5-7 minutes.
5. Add the softened Alouette Garlic and Herbs cheese and shredded cheddar cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked and crumbled bacon to the cheese sauce and stir to combine.
7. Add the cooked macaroni to the cheese sauce and stir until the macaroni is coated with the sauce.
8. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs 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.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 605
Fat: 33g
Saturated Fat: 18g
Cholesterol: 96mg
Sodium: 1045mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- Alouette Garlic and Herbs cheese can be substituted with any flavored soft cheese.
- Cheddar cheese can be substituted with any other type of shredded cheese.
- Bacon can be substituted with ham or prosciutto.
Variations:
- Add diced tomatoes or green chilies for a spicy kick.
- Add cooked chicken or shrimp for a protein boost.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- Be sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mac and cheese in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a fancy presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the mac and cheese is too dry, add more cheese sauce.
Food safety advice:
- Be sure to cook the bacon to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover mac and cheese 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 18th century.
Flavor profiles:
Creamy, cheesy, smoky, savory.
Serving suggestions:
Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A