Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup 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
- 2 cups shredded cincar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook 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 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 until mixture turns golden brown.
5. Gradually whisk in milk, garlic powder, onion powder, paprika, salt, and black pepper. Cook, whisking constantly, until sauce thickens and coats the back of a spoon, about 5-7 minutes.
6. Remove from heat and stir in shredded cincar cheese and grated Parmesan cheese until melted and smooth.
7. Add cooked macaroni and cooked bacon to the cheese sauce and stir to combine.
8. Pour mixture into a 9x13 inch baking dish and bake for 20-25 minutes until bubbly and golden brown.
9. Garnish with chopped fresh parsley and serve hot.
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 8 servings
Nutritional information:
- Calories: 500
- Fat: 24g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 620mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 7g
- Protein: 23g
Substitutions for ingredients:
- Cincar cheese can be substituted with any other semi-hard cheese, such as cheddar or gouda.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Bacon can be substituted with ham or prosciutto.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and color.
- Use different types of pasta, such as penne or rotini, for a different texture.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to cook the bacon until crispy to add texture and flavor to the dish.
- Use whole milk for a creamier sauce.
- Don't overcook the pasta, as it will continue to cook in the oven.
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.
- Top with additional shredded cheese and breadcrumbs for a crunchy topping.
Garnishes:
- Chopped fresh parsley or chives
- Crumbled bacon
- Shredded cheese
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a crisp white wine, such as sauvignon blanc or pinot grigio.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the sauce is too thin, add more cheese to thicken it up.
Food safety advice:
- Be sure to cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Macaroni and cheese originated in Italy and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, salty, savory
Serving suggestions:
- Serve as a main dish for dinner or as a side dish for a potluck or barbecue.
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