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 garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups shredded brick cheese
- 1 cup shredded cheddar 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, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk and heavy cream until smooth. Add the garlic powder, onion powder, paprika, black pepper, and salt. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
6. Add the shredded brick cheese and cheddar cheese to the sauce and stir until melted and smooth.
7. Add the cooked macaroni and bacon to the cheese sauce and stir until well combined.
8. Pour the mac and cheese into a 9x13 inch baking dish.
9. Sprinkle the panko breadcrumbs over the top of the mac and cheese.
10. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 40g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Brick cheese can be substituted with Monterey Jack cheese or Colby cheese.
- Cheddar cheese can be substituted with any other type of shredded cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked chicken or ham to the mac and cheese for a protein boost.
- Add diced tomatoes or green chilies for a pop of color and flavor.
- Use different types of pasta, such as penne or rotini, instead of elbow macaroni.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
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 the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped fresh parsley or green onions 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 more milk or cream until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese sauce or milk to moisten.
Food safety advice:
- Be sure to cook the bacon until crispy to prevent the growth of harmful bacteria.
- Store leftovers promptly in the refrigerator to prevent spoilage.
Food history:
Mac and cheese originated in Italy in the 14th century, but it wasn't until the 1930s that it became a popular American dish.
Flavor profiles:
Creamy, cheesy, smoky, salty.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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