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
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Colander for draining pasta
- Wooden spoon or whisk for stirring sauce
Step-by-step instructions:
1. Cook the elbow macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a medium saucepan, cook the chopped bacon over medium heat until crispy. Remove from pan and set aside on a paper towel-lined plate.
3. In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the whole milk and continue to cook, whisking constantly, until the sauce thickens and comes to a simmer.
5. Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
6. Season the cheese sauce with salt and pepper to taste.
7. Add the cooked macaroni and crispy bacon to the cheese sauce and stir until well combined.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Cheese sauce should be cooked over medium heat until it comes to a simmer, then reduced to low heat to melt the cheese.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 600
- Total fat: 32g
- Saturated fat: 18g
- Cholesterol: 90mg
- Sodium: 670mg
- Total carbohydrates: 49g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 28g
Substitutions for ingredients:
- Instead of elbow macaroni, you can use any other type of pasta such as penne or rotini.
- Instead of bacon, you can use ham or prosciutto.
- Instead of whole milk, you can use skim milk or almond milk.
- Instead of cheddar cheese, you can use any other type of cheese such as Gouda or Swiss.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Top with breadcrumbs and bake in the oven for a crispy crust.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent it from burning or sticking to the bottom of the pan.
- Reserve some of the pasta water to add to the cheese sauce if it becomes too thick.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for sharing.
- Garnish with chopped parsley or green onions for a pop of color.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce becomes too thick, add some of the reserved pasta water to thin it out.
- If the cheese sauce becomes too thin, add more cheese or flour to thicken it up.
Food safety advice:
- Be sure to cook the bacon until crispy to prevent any risk of foodborne illness.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, salty, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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