Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- 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 until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, whisking constantly, until the sauce thickens.
5. Remove the skillet from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth.
6. Add the cooked macaroni and crumbled bacon to the cheese sauce and stir to combine.
7. Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese.
9. Bake for 25-30 minutes until the top is golden brown and the cheese is bubbly.
10. Let the baked macaroni and cheese with bacon 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: 570
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 840mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 8g
Protein: 27g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and Parmesan.
- You can use turkey bacon instead of regular bacon.
Variations:
- Add diced tomatoes or green chilies to the macaroni and cheese for a spicy twist.
- Use different types of cheese, such as Gouda, Swiss, or Monterey Jack.
- Add cooked chicken or ham to the macaroni and cheese for a heartier meal.
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't become mushy in the oven.
- Use whole milk for a creamier sauce.
- Let the macaroni and cheese cool for a few minutes before serving so it can set up.
Storage instructions:
Store any leftover baked macaroni and cheese with bacon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the baked macaroni and cheese with bacon in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the macaroni and cheese for a pop of color.
Pairings:
Serve the baked macaroni and cheese with bacon with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the macaroni and cheese is too thick, add a splash of milk to thin it out.
- If the breadcrumbs aren't getting crispy, broil the macaroni and cheese for a few minutes at the end of baking.
Food safety advice:
Make sure to cook the bacon to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Macaroni and cheese has been a popular dish in America since the 1800s. It became even more popular during the Great Depression when it was a cheap and filling meal.
Flavor profiles:
This baked macaroni and cheese with bacon is creamy, cheesy, and savory with a crispy breadcrumb topping.
Serving suggestions:
Serve the baked macaroni and cheese with bacon as a main dish for dinner or as a side dish for a potluck or barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A