Ingredients with Measurements:
- 1 lb elbow macaroni
- 1 lb bacon
- 1 lb ground beef
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
Special equipment needed:
- Aluminum foil
- Baking sheet
- Large pot
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In a large skillet, cook the bacon until crispy, then remove and crumble.
4. In the same skillet, cook the ground beef until browned, then remove and set aside.
5. In a separate pot, melt the butter over medium heat, then whisk in the flour to make a roux.
6. Slowly add the milk to the roux, whisking constantly until smooth.
7. Add the shredded cheddar cheese to the pot and stir until melted.
8. Add the garlic powder, salt, and pepper to the cheese sauce and stir to combine.
9. Add the cooked macaroni, crumbled bacon, and cooked ground beef to the cheese sauce and stir until well coated.
10. Line a baking sheet with aluminum foil.
11. Lay out the bacon slices side by side, slightly overlapping, to form a rectangle.
12. Spoon the mac and cheese mixture onto the bacon, leaving a 1-inch border around the edges.
13. Carefully roll up the bacon and mac and cheese mixture into a tight log, using the foil to help shape it.
14. Bake the bacon explosion for 30-40 minutes, or until the bacon is crispy and the cheese is melted and bubbly.
15. Let the bacon explosion cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 750
Fat: 51g
Carbohydrates: 38g
Protein: 34g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for the ground beef.
- Different types of cheese can be used in place of cheddar, such as pepper jack or gouda.
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use different types of pasta, such as penne or rotini.
- Add diced tomatoes or bell peppers for extra flavor and nutrition.
Tips and tricks:
- Make sure to cook the bacon until crispy so it doesn't become soggy in the mac and cheese.
- Use a sharp knife to slice the bacon explosion for clean cuts.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bacon explosion in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the bacon explosion on a platter with a side of green salad or roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair with a bold red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the bacon explosion is too loose, try adding more cheese sauce to the mac and cheese mixture.
- If the bacon is not crispy enough, try cooking it for a few more minutes before assembling the bacon explosion.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The origins of mac and cheese can be traced back to Italy in the 14th century, where it was known as maccheroni alla milanese. It became popular in the United States in the 1930s during the Great Depression, when it was a cheap and filling meal.
Flavor profiles:
Savory, cheesy, smoky, salty
Serving suggestions:
Serve the bacon explosion as a main dish for dinner or as a hearty appetizer for a party.
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