Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 2 cups grated Garrotxa cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- 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 diced 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. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in milk, salt, black pepper, cayenne pepper, and nutmeg. Cook for 5-7 minutes, stirring constantly, until sauce thickens.
6. Add grated Garrotxa cheese to the sauce and stir until melted and smooth.
7. Add cooked macaroni and cooked bacon to the cheese sauce and stir until well combined.
8. Pour macaroni and cheese mixture into a 9x13 inch baking dish.
9. Sprinkle breadcrumbs evenly over the top of the macaroni and cheese.
10. Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 570
- Fat per serving: 29g
- Carbohydrates per serving: 50g
- Protein per serving: 25g
Substitutions for ingredients:
- Garrotxa cheese can be substituted with any other semi-hard cheese, such as cheddar or Gouda.
- Bacon can be substituted with ham or pancetta.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use different types of pasta, such as penne or rigatoni.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a good quality cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to allow it 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 more elegant presentation.
Garnishes:
- Top with chopped fresh parsley or chives.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the breadcrumbs are not browning, broil for a few minutes at the end of cooking time.
Food safety advice:
- Be sure to cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Macaroni and cheese originated in Italy in the 14th century, but it wasn't until the 18th century that it became popular in America.
Flavor profiles:
- Creamy, cheesy, smoky, salty.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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