Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup bacon bits
- 1 tablespoon bacon salt
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 the oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Slowly pour in the milk, whisking constantly to prevent lumps from forming.
6. Add the garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper. Whisk to combine.
7. Cook the sauce for 5-7 minutes until it thickens and coats the back of a spoon.
8. Remove the saucepan from the heat and stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and smooth.
9. Add the cooked macaroni to the cheese sauce and stir to combine.
10. Stir in the bacon bits and bacon salt.
11. Pour the mac and cheese into a 9x13 inch baking dish.
12. Cover the dish with aluminum foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
14. Let the mac and cheese cool for 5-10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 32g
Carbohydrates: 55g
Protein: 32g
Sodium: 1380mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese you prefer, such as Gouda or Monterey Jack.
- You can use real bacon instead of bacon bits.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Add cooked chicken or shrimp for a protein boost.
- Use gluten-free pasta and flour for a gluten-free version.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use freshly grated Parmesan cheese for the best flavor.
- For a creamier mac and cheese, add an extra cup of milk to the cheese sauce.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mac and cheese in a microwave-safe dish and microwave for 1-2 minutes until heated through. Alternatively, you can reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Top with additional bacon bits and chopped fresh parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the cheese sauce is too thin, whisk in more cheese until it thickens.
Food safety advice:
- Make sure to cook the macaroni until al dente to prevent it from becoming mushy.
- 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 dates back to the 18th century. It was originally made with macaroni and a creamy white sauce made from butter, flour, and milk. Cheese was added later on to create the dish we know and love today.
Flavor profiles:
This mac and cheese is rich, creamy, and cheesy with a smoky bacon flavor and a hint of spice.
Serving suggestions:
Serve hot and enjoy as a main dish or a side dish.
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