Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Whisk
- 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 saucepan, melt butter over medium heat.
4. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
5. Slowly whisk in whole milk, stirring constantly to prevent lumps from forming.
6. Add salt, black pepper, garlic powder, and cayenne pepper. Continue to stir until mixture thickens and comes to a simmer.
7. Remove from heat and stir in shredded cheddar cheese until melted.
8. Add cooked and crumbled bacon to the cheese sauce and stir to combine.
9. Add cooked elbow macaroni to the cheese sauce and stir until well coated.
10. Pour macaroni and cheese mixture into a 9x13 inch baking dish.
11. Bake in preheated oven for 20-25 minutes until bubbly and golden brown on top.
12. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 33g
Saturated Fat: 19g
Cholesterol: 100mg
Sodium: 850mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Whole milk can be substituted with 2% or skim milk.
- Cheddar cheese can be substituted with any other type of cheese such as Gouda, Monterey Jack, or Swiss.
- Bacon can be substituted with ham or sausage.
Variations:
- Add diced tomatoes or green chilies for a spicy kick.
- Use different types of cheese for a unique flavor.
- Add cooked chicken or shrimp for a protein boost.
- Top with breadcrumbs or crushed crackers for a crunchy texture.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent lumps from forming.
- Cook the pasta until al dente to prevent it from becoming mushy in the oven.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place macaroni and cheese in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
Serve macaroni and cheese in individual ramekins for a fancy presentation.
Garnishes:
Top with chopped fresh parsley or green onions for a pop of color.
Pairings:
Serve with a side salad or steamed 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 a little at a time until desired consistency is reached.
- If the macaroni and cheese is too dry, add more cheese sauce or milk before baking.
Food safety advice:
- Be sure to cook the bacon thoroughly before adding it to the macaroni and cheese.
- Store leftover macaroni and cheese in the refrigerator within 2 hours of cooking.
Food history:
Macaroni and cheese originated in Italy in the 14th century and was brought to the United States by Thomas Jefferson in the late 18th century. It became a popular comfort food during the Great Depression and has remained a classic American dish ever since.
Flavor profiles:
Creamy, cheesy, salty, smoky
Serving suggestions:
Serve macaroni and cheese as a main dish for lunch or dinner.
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