Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Asiago cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and place on a paper towel-lined plate.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is golden brown.
5. Gradually whisk in milk, salt, black pepper, and cayenne pepper. Cook, whisking constantly, until mixture thickens and comes to a simmer.
6. Remove from heat and stir in shredded Asiago cheese until melted and smooth.
7. Add cooked macaroni and cooked bacon to the cheese sauce and stir to combine.
8. Pour mac and cheese mixture into a 9x13 inch baking dish.
9. In a small bowl, mix together panko breadcrumbs and chopped parsley. Sprinkle breadcrumb mixture over the top of the mac and cheese.
10. Bake for 20-25 minutes until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories: 580
Fat: 30g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 690mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 7g
Protein: 25g
Substitutions for ingredients:
- You can use any type of pasta you like instead of elbow macaroni.
- You can use any type of shredded cheese you like instead of Asiago cheese.
- You can use any type of breadcrumbs you like instead of panko breadcrumbs.
Variations:
- Add cooked chicken or ham to the mac and cheese for a protein boost.
- Use different types of cheese, such as cheddar or Gruyere, for a different flavor.
- Add vegetables, such as broccoli or peas, to the mac and cheese for a healthier twist.
Tips and tricks:
- Be sure to cook the bacon until crispy so it adds a crunchy texture to the mac and cheese.
- Use a whisk to make the cheese sauce smooth and creamy.
- Don't overcook the macaroni or it will become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Garnish with additional chopped parsley or crumbled bacon.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- 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 ensure it is safe to eat.
- Keep hot foods hot and cold foods cold to prevent foodborne illness.
Food history:
Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson. It became popular in the US during the Great Depression as an inexpensive and filling meal.
Flavor profiles:
Creamy, cheesy, salty, smoky.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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