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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 8 ounces Gorgonzola Piccante cheese, crumbled
- 1 cup shredded cheddar 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
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, leaving the bacon grease in the skillet.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
5. Gradually whisk in milk, salt, black pepper, cayenne pepper, and nutmeg. Cook, whisking constantly, until mixture thickens and comes to a boil.
6. Reduce heat to low and stir in Gorgonzola Piccante cheese and cheddar cheese until melted and smooth.
7. Add cooked macaroni and cooked bacon to the cheese sauce and stir until well combined.
8. Pour mac and cheese mixture into a 9x13 inch baking dish.
9. Sprinkle panko breadcrumbs evenly over the top of the mac and cheese.
10. Bake for 25-30 minutes until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 620
Fat: 34g
Saturated Fat: 19g
Cholesterol: 95mg
Sodium: 970mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 8g
Protein: 27g
Substitutions for ingredients:
- Gorgonzola Piccante cheese can be substituted with regular Gorgonzola or blue cheese.
- Cheddar cheese can be substituted with any other type of shredded cheese.
- 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.
- Add chopped herbs such as parsley or thyme for extra flavor.
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't become mushy in the oven.
- Crumble the Gorgonzola cheese into small pieces for easier melting.
- Use a whisk to make the cheese sauce smooth and lump-free.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
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 or in a large serving dish.
Garnishes:
Sprinkle with chopped parsley or green onions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk before baking.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
Make sure to cook the bacon to a safe internal temperature of 165°F.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century. It became popular during the Great Depression as a cheap and filling meal.
Flavor profiles:
Savory, cheesy, salty, smoky.
Serving suggestions:
Serve as a main dish or as a side dish with grilled meats or vegetables.
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