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 Gruyère 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 the 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 from skillet and set aside on a paper towel-lined plate.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is smooth and bubbly.
5. Gradually whisk in the milk and heavy cream until the mixture is smooth. Cook for 5-7 minutes, stirring constantly, until the sauce has thickened.
6. Stir in the salt, black pepper, and cayenne pepper.
7. Add the shredded Gruyère cheese and grated Parmesan cheese to the sauce and stir until the cheese has melted and the sauce is smooth.
8. Add the cooked macaroni and cooked bacon to the cheese sauce and stir until everything is well combined.
9. Pour the mac and cheese mixture into a 9x13 inch baking dish and sprinkle the panko breadcrumbs over the top.
10. Cover the dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 583
Fat: 36g
Saturated Fat: 20g
Cholesterol: 105mg
Sodium: 679mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of elbow macaroni.
- You can use any type of cheese you prefer instead of Gruyère cheese.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- Add cooked chicken or ham to the mac and cheese for a heartier meal.
- Add chopped jalapeños or hot sauce for a spicy kick.
- Add chopped broccoli or spinach for a healthier twist.
Tips and tricks:
- Be sure to cook the bacon until it is crispy so that it adds a nice crunch to the mac and cheese.
- Use a good quality cheese for the best flavor.
- Don't overcook the pasta, as it will continue to cook in the oven.
Storage instructions:
Store any 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 in the oven at 350°F until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish the mac and cheese with chopped fresh parsley or chives.
Pairings:
Serve the mac and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the mac and cheese is too dry, add a little more milk to the cheese sauce.
Food safety advice:
Be sure to cook the bacon and macaroni to the appropriate temperature to ensure food safety.
Food history:
Mac and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
This mac and cheese is rich, creamy, and cheesy with a smoky bacon flavor and a hint of spice from the cayenne pepper.
Serving suggestions:
Serve the mac and cheese with a glass of red wine or a cold beer.
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