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
- 2 cups shredded Fontal Fiavè cheese
- 1/2 cup grated Parmesan 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
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk and cream until smooth. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
6. Add the salt, black pepper, and cayenne pepper to the sauce. Stir in the shredded Fontal Fiavè cheese and grated Parmesan cheese until melted and smooth.
7. Add the cooked macaroni and bacon to the cheese sauce and stir until well combined.
8. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs over the top.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 33g
Saturated fat per serving: 19g
Cholesterol per serving: 105mg
Sodium per serving: 670mg
Carbohydrates per serving: 40g
Fiber per serving: 2g
Sugar per serving: 5g
Protein per serving: 21g
Substitutions for ingredients:
- Fontal Fiavè cheese can be substituted with Gouda or Cheddar cheese.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked chicken or ham for a protein boost.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of pasta, such as penne or rotini, for a fun twist.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a good quality cheese for the best flavor.
- Don't skip the bacon - it adds a delicious smoky flavor to the dish.
- Let the mac and cheese cool for a few minutes before serving to allow it to set up.
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 the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
Pair with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the mac and cheese is too dry, add a bit more milk or cream to the cheese sauce.
Food safety advice:
- Be sure to cook the bacon to a safe internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese has been a popular comfort food in America since the 1800s.
Flavor profiles:
Creamy, cheesy, smoky, and slightly spicy.
Serving suggestions:
Serve hot and enjoy!
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