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 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Boerenkaas cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Oven
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 bubbly.
5. Gradually whisk in milk and heavy cream until smooth. Add Dijon mustard, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
6. Remove the saucepan from heat and stir in shredded Boerenkaas cheese until melted and smooth.
7. Add cooked macaroni and cooked bacon to the cheese sauce and stir until combined.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle breadcrumbs over the top.
9. Bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 655
Fat: 39g
Carbohydrates: 47g
Protein: 27g
Sodium: 875mg
Sugar: 6g
Substitutions for ingredients:
- Boerenkaas cheese can be substituted with Gouda or Cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add diced cooked chicken or ham for a protein boost.
- Use different types of cheese for a different flavor profile.
- Add chopped vegetables like broccoli or spinach for added nutrition.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a good quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
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 more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs like parsley or chives over the top for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a well-rounded meal.
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 or milk to the sauce.
Food safety advice:
- Be sure to cook the bacon to a safe internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
Creamy, cheesy, smoky, and savory.
Serving suggestions:
Serve hot and bubbly straight from the oven.
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