Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Cambozola 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
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow 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 from skillet and set aside on a paper towel-lined plate.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
5. Gradually whisk in whole milk, garlic powder, onion powder, paprika, salt, and black pepper. Cook, whisking constantly, until mixture thickens and comes to a simmer.
6. Remove saucepan from heat and stir in crumbled Cambozola cheese and shredded cheddar cheese until cheese is melted and sauce is smooth.
7. In a large mixing bowl, combine cooked macaroni, cheese sauce, and cooked bacon. Mix well.
8. Pour mac and cheese mixture into a 9x13 inch baking dish.
9. Sprinkle panko breadcrumbs evenly over the top of the mac and cheese.
10. Bake in preheated oven for 25-30 minutes, until breadcrumbs are golden brown and mac and cheese is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 555
Fat: 29g
Saturated Fat: 16g
Cholesterol: 84mg
Sodium: 805mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 24g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Bacon can be substituted with ham or pancetta.
- Cambozola cheese can be substituted with blue cheese or gorgonzola.
- 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 diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of cheese for a unique twist on the classic mac and cheese.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to cook the bacon until crispy so it adds a nice crunch to the mac and cheese.
- 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 in individual ramekins or in a large serving dish.
Garnishes:
Top with chopped fresh parsley or chives for a pop of color.
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 until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
- Be sure to cook the macaroni and bacon to the proper temperature to prevent foodborne illness.
- Store leftovers in the refrigerator promptly.
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, salty, smoky.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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