Ingredients with Measurements:
- 1 lb elbow macaroni
- 6 slices of bacon, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz Bleu Bénédictin cheese, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook chopped bacon over medium heat 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. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
5. Gradually whisk in milk and heavy cream, stirring constantly until mixture is smooth.
6. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Stir to combine.
7. Bring mixture to a simmer and cook for 5-7 minutes until thickened, stirring frequently.
8. Add Bleu Bénédictin cheese and cheddar cheese to the sauce and stir until melted and smooth.
9. Add cooked macaroni and bacon to the cheese sauce and stir until combined.
10. Pour mac and cheese mixture into a 9x13 inch baking dish.
11. Sprinkle panko breadcrumbs over the top of the mac and cheese.
12. Cover the baking 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 a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 36g
Saturated Fat: 20g
Cholesterol: 105mg
Sodium: 840mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Bleu Bénédictin cheese can be substituted with any other blue cheese.
- Cheddar cheese can be substituted with any other type of cheese that melts well, such as Gouda or Monterey Jack.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked chicken or ham to the mac and cheese for a heartier meal.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of pasta, such as penne or rigatoni, instead of elbow macaroni.
Tips and tricks:
- Be sure to cook the macaroni until al dente so that it doesn't become mushy in the cheese sauce.
- Crumble the Bleu Bénédictin cheese into small pieces to ensure that it melts evenly in the sauce.
- Let the mac and cheese cool for a few minutes before serving so that it sets up and is easier to cut into portions.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F for 15-20 minutes.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute and cozy presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the mac and cheese for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the mac and cheese is too dry, add a bit 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 ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that has been around for centuries. The first recorded recipe for mac and cheese dates back to the 14th century in Italy.
Flavor profiles:
This mac and cheese is creamy, cheesy, and savory with a hint of smokiness from the bacon.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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