Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup Frezno chili sauce
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making the cheese sauce
- Whisk
- Wooden spoon
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
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. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Add the garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Continue to whisk until the sauce thickens, about 5-7 minutes.
6. Add the shredded cheddar cheese to the sauce and stir until melted and smooth.
7. Stir in the Frezno chili sauce and chopped bacon.
8. Add the cooked macaroni to the cheese sauce and stir until well combined.
9. Pour the mac and cheese into a baking dish and bake for 20-25 minutes, or until bubbly and golden brown.
10. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 41g
Carbohydrates: 44g
Protein: 24g
Sodium: 780mg
Sugar: 7g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of shredded cheese instead of cheddar.
- You can use any type of chili sauce instead of Frezno.
Variations:
- Add diced jalapenos or green chilies for extra heat.
- Use different types of cheese for a different flavor.
- Add cooked chicken or ground beef for a protein boost.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Don't overcook the macaroni or it will become mushy.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Top with additional chopped bacon and parsley for extra flavor and color.
Garnishes:
- Chopped fresh parsley
- Additional chopped bacon
- Shredded cheese
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Garlic roasted broccoli
- Grilled corn on the cob
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk to moisten it.
Food safety advice:
- Be sure to cook the bacon and macaroni thoroughly to prevent foodborne illness.
Food history:
- Mac and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
- Creamy, cheesy, smoky, spicy
Serving suggestions:
- Serve the mac and cheese as a main dish or as a side dish.
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