Ingredients with Measurements:
- 1 pound elbow macaroni
- 8 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Asiago cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Large skillet
- Whisk
- 9x13 inch baking dish
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 skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Slowly whisk in the milk, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, whisking constantly, until the mixture thickens.
6. Remove the skillet from the heat and stir in the shredded Asiago 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.
9. Sprinkle the panko breadcrumbs over the top of the mac and cheese.
10. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 620
Fat: 32g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: 870mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of Asiago.
- You can use regular breadcrumbs instead of panko.
Variations:
- Add cooked chicken or ham for a protein boost.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of cheese, such as cheddar or Gouda, for a different flavor profile.
Tips and tricks:
- Make sure to cook the bacon until crispy so it adds a nice crunch to the mac and cheese.
- Don't overcook the cheese sauce or it may become grainy.
- For a creamier mac and cheese, use half-and-half or heavy cream instead of whole milk.
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 cute presentation.
Garnishes:
Top with chopped fresh parsley or chives for a pop of color.
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 cheese sauce is too thin, add more cheese or flour to thicken it.
Food safety advice:
- Make sure to cook the bacon and macaroni to the proper temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that originated in the 18th century.
Flavor profiles:
Creamy, cheesy, salty, smoky.
Serving suggestions:
Serve hot and bubbly straight out of the oven for maximum comfort food appeal.
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