Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 8 ounces blue cheese, crumbled
- 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
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 place on a paper towel-lined plate to drain excess grease. Reserve 2 tablespoons of bacon grease in the skillet.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
5. Slowly pour in milk, whisking constantly to prevent lumps from forming. Add salt, black pepper, garlic powder, onion powder, and paprika. Cook for 5-7 minutes until sauce thickens.
6. Remove saucepan from heat and stir in crumbled blue cheese until melted and smooth.
7. In a large mixing bowl, combine cooked macaroni, cheese sauce, and cooked bacon. Mix well to combine.
8. Transfer mac and cheese mixture to a 9x13 inch baking dish. Sprinkle panko breadcrumbs evenly over the top.
9. Bake for 25-30 minutes until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 578
Fat: 32g
Carbohydrates: 47g
Protein: 24g
Sodium: 1027mg
Sugar: 8g
Substitutions for ingredients:
- Substitute whole milk with 2% or skim milk for a lighter version of the recipe.
- Substitute blue cheese with gorgonzola or feta cheese.
- Substitute panko breadcrumbs with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped green onions or chives for a pop of color and flavor.
- Use different types of pasta such as penne or fusilli.
Tips and tricks:
- Cook the bacon until crispy to add texture and flavor to the dish.
- Use a good quality blue cheese for the best flavor.
- Don't overcook the pasta as it will continue to cook in the oven.
- Let the mac and cheese cool for a few minutes before serving to prevent burning your mouth.
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 cute and fancy presentation.
Garnishes:
Garnish with chopped parsley or additional crumbled blue cheese.
Pairings:
Pair 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 more milk to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the bacon until crispy to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson. It became popular during the Great Depression as it was an affordable and filling meal.
Flavor profiles:
Savory, cheesy, salty, smoky.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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