Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 1 cup bacon bits
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Wooden spoon
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the elbow macaroni according to 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. Slowly pour in the milk, whisking constantly to prevent lumps. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Add the shredded cheddar cheese to the sauce and stir until melted and smooth.
6. Add the cooked elbow macaroni and bacon bits to the cheese sauce and stir until well combined.
7. Pour the mac and cheese into a 9x13 inch baking dish. Cover with aluminum foil.
8. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
9. Remove from the oven and let cool for 5 minutes. Sprinkle with chopped fresh parsley before serving.
- 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: 610
- Fat: 36g
- Saturated Fat: 20g
- Cholesterol: 105mg
- Sodium: 870mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 8g
- Protein: 25g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Whole milk can be substituted with 2% or skim milk.
- Bacon bits can be substituted with cooked and crumbled bacon.
Variations:
- Add diced tomatoes or green chilies for a spicy kick.
- Use different types of cheese, such as Gouda or Monterey Jack.
- Add cooked chicken or ground beef for a heartier meal.
Tips and tricks:
- Use freshly shredded cheese for the best melting and flavor.
- Don't overcook the pasta, as it will continue to cook in the oven.
- For a crispy topping, sprinkle breadcrumbs or crushed crackers on top before baking.
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.
- Garnish with additional bacon bits and chopped parsley.
Garnishes:
- Additional bacon bits
- Chopped fresh parsley
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 or milk.
Food safety advice:
- Make sure to cook the macaroni and bacon thoroughly to prevent foodborne illness.
Food history:
- Mac and cheese originated in Italy, but became popular in America during the Great Depression as a cheap and filling meal.
Flavor profiles:
- Creamy, cheesy, smoky, salty.
Serving suggestions:
- Serve hot and bubbly straight out of the oven.
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