Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 8 ounces Chimay cheese, shredded
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Large skillet
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions. Drain and set aside.
3. In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in whole milk and heavy cream. Cook for 5-7 minutes, stirring constantly, until sauce thickens.
6. Add salt, black pepper, cayenne pepper, and nutmeg to the sauce. Stir to combine.
7. Add shredded Chimay cheese to the sauce and stir until melted and smooth.
8. Add cooked macaroni and cooked bacon to the cheese sauce. Stir to combine.
9. Pour mac and cheese mixture into a 9x13 inch baking dish.
10. Sprinkle breadcrumbs over the top of the mac and cheese.
11. Bake for 25-30 minutes, or until the top is golden brown and the mac and cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 610
Fat: 36g
Carbohydrates: 46g
Protein: 23g
Substitutions for ingredients:
- Chimay cheese can be substituted with any semi-hard cheese such as Gouda or Cheddar.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Bacon can be substituted with ham or prosciutto.
Variations:
- Add diced jalapeños for a spicy kick.
- Use different types of cheese such as blue cheese or smoked Gouda.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to cook the bacon until crispy to add texture to the mac and cheese.
- Shred the cheese yourself for a smoother and creamier sauce.
- Use panko breadcrumbs for a crunchier topping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Garlic bread or dinner rolls.
Troubleshooting advice:
If the sauce is too thick, add more milk or cream to thin it out. If the sauce is too thin, add more cheese to thicken it.
Food safety advice:
Make sure to cook the macaroni and bacon thoroughly to prevent foodborne illness.
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, and smoky.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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