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 ground nutmeg
- 2 cups shredded fontina 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 macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook 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 minute.
5. Gradually whisk in milk and cream until smooth. Cook for 5 minutes or until thickened, stirring constantly.
6. Stir in salt, pepper, and nutmeg.
7. Add fontina cheese and Parmesan cheese, stirring until melted and smooth.
8. Add cooked macaroni and bacon to the cheese sauce, stirring until well combined.
9. Pour mac and cheese mixture into a 9x13 inch baking dish.
10. Sprinkle panko breadcrumbs over the top of the mac and cheese.
11. Cover with aluminum foil and bake for 20 minutes.
12. Remove foil and bake for an additional 10 minutes or until the top is golden brown and crispy.
13. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 590
Fat: 36g
Saturated Fat: 21g
Cholesterol: 115mg
Sodium: 680mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Fontina cheese can be substituted with Gruyere or Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Bacon can be substituted with pancetta or ham.
Variations:
- Add cooked chicken or shrimp to the mac and cheese 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.
- Add chopped herbs, such as parsley or basil, for a fresh flavor.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a good quality fontina cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
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 in individual ramekins for a cute presentation.
Garnishes:
Sprinkle with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the mac and cheese is too thick, add a splash of milk to thin it out.
- If the mac and cheese is too thin, add a bit more cheese or a tablespoon of flour 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:
Mac and cheese is a classic American comfort food that dates back to the 18th century. It was originally made with macaroni and a simple cheese sauce, but has since evolved to include a variety of cheeses and toppings.
Flavor profiles:
Creamy, cheesy, salty, smoky
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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