Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices of bacon, chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Asiago Stravecchio cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
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 elbow 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 set aside on a paper towel-lined plate.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1-2 minutes until lightly browned.
5. Gradually whisk in whole milk and continue to whisk until the mixture is smooth.
6. Add garlic powder, onion powder, paprika, salt, and black pepper to the saucepan and whisk until combined.
7. Cook the sauce over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
8. Remove the saucepan from heat and stir in shredded Asiago Stravecchio cheese and cheddar cheese until melted and smooth.
9. Add cooked macaroni and cooked bacon to the cheese sauce and stir until well combined.
10. Pour the mac and cheese mixture into a 9x13 inch baking dish.
11. Sprinkle panko breadcrumbs over the top of the mac and cheese.
12. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the mac and cheese is heated through.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 660
- Fat: 36g
- Carbohydrates: 52g
- Protein: 29g
- Sodium: 1160mg
- Sugar: 10g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of elbow macaroni.
- You can use any type of shredded cheese you prefer instead of Asiago Stravecchio and cheddar cheese.
- You can use gluten-free flour and pasta to make this recipe gluten-free.
Variations:
- Add cooked chicken or ham to the mac and cheese for a heartier meal.
- Add chopped jalapenos or hot sauce to the mac and cheese for a spicy kick.
- Add chopped fresh herbs like parsley or chives to the mac and cheese for extra flavor.
Tips and tricks:
- Be sure to cook the bacon until crispy to add texture to the mac and cheese.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to allow it to set up.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped fresh herbs or additional shredded cheese.
Garnishes:
- Chopped fresh herbs like parsley or chives
- Additional shredded cheese
Pairings:
- Serve with a green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk a little at a time until it reaches the desired consistency.
- If the mac and cheese is too dry, add more milk or cheese sauce to moisten it.
Food safety advice:
- Be sure to cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover mac and cheese in the refrigerator within 2 hours of cooking.
Food history:
- Mac and cheese is a classic American comfort food that has been around since the 1800s.
Flavor profiles:
- Creamy, cheesy, salty, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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