Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon black mustard seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package directions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, melt butter over medium heat. Add black mustard seeds and cook for 1-2 minutes until fragrant.
5. Whisk in flour and cook for 1-2 minutes until golden brown.
6. Gradually whisk in milk and heavy cream until smooth.
7. Add garlic powder, onion powder, salt, and black pepper. Cook for 5-7 minutes until thickened.
8. Stir in cheddar cheese and Parmesan cheese until melted and smooth.
9. Add cooked macaroni and bacon to the cheese sauce and stir to combine.
10. Transfer the mac and cheese mixture to a 9x13 inch baking dish.
11. Bake for 20-25 minutes until bubbly and golden brown.
12. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 688
- Fat: 44g
- Carbohydrates: 44g
- Protein: 28g
- Sodium: 935mg
- Sugar: 6g
Substitutions for ingredients:
- Black mustard seeds can be substituted with yellow mustard seeds or omitted altogether.
- Whole milk can be substituted with low-fat milk or almond milk.
- Heavy cream can be substituted with half-and-half or coconut cream.
- Cheddar cheese can be substituted with any other type of cheese such as Gouda, Swiss, or Monterey Jack.
Variations:
- Add diced jalapenos or red pepper flakes for a spicy kick.
- Use different types of pasta such as penne, fusilli, or rigatoni.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to cook the bacon until crispy to add texture to the mac and cheese.
- Use a whisk to prevent lumps in the cheese sauce.
- Don't overcook the pasta as it will continue to cook in the oven.
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 fancy presentation.
- Top with additional chopped bacon and parsley before serving.
Garnishes:
- Chopped fresh parsley
- Additional chopped bacon
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 or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
- Be sure to cook the bacon to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, smoky, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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