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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Caciotta al Peperoncino cheese
- 1/2 cup grated Parmesan cheese
- 1/4 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 the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
4. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Add the garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Continue to whisk until the sauce thickens, about 5-7 minutes.
6. Add the shredded Caciotta al Peperoncino cheese and grated Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked macaroni and crispy bacon to the cheese sauce. Stir until everything is well combined.
8. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs on top.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the cheese is bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 548
- Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 84mg
- Sodium: 915mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 6g
- Protein: 25g
Substitutions for ingredients:
- Caciotta al Peperoncino cheese can be substituted with any other spicy cheese, such as pepper jack or habanero cheddar.
- Bacon can be substituted with pancetta or prosciutto.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add diced tomatoes, jalapeños, or green chilies for extra flavor and spice.
- Use different types of pasta, such as penne or rigatoni.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use a high-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:
- Store leftovers 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.
- Garnish with chopped parsley or green onions.
Garnishes:
- Chopped parsley or green onions.
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.
- If the mac and cheese is too dry, add more cheese or milk.
Food safety advice:
- Make sure to cook the bacon until crispy to prevent any foodborne illnesses.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, spicy, smoky, salty.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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