Ingredients with Measurements:
- 1 pound elbow macaroni
- 8 slices bacon, chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded Havarti cheese
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 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 elbow 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 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. Gradually add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
6. Add the shredded Havarti cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked macaroni and bacon to the cheese sauce. Stir until well combined.
8. Transfer the mac and cheese mixture to a 9x13 inch baking dish.
9. Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
12. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 15g
Cholesterol: 80mg
Sodium: 600mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 6g
Protein: 24g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of Havarti and cheddar.
- You can use turkey bacon instead of regular bacon.
Variations:
- Add cooked chicken or ham 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 cheese, such as Gouda or blue cheese, for a unique twist.
Tips and tricks:
- Be sure to cook the bacon until crispy so it adds a nice crunch to the mac and cheese.
- Use a whisk to prevent lumps in the cheese sauce.
- 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:
- To reheat, place the mac and cheese in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped fresh parsley or chives for a pop of color.
Garnishes:
- Chopped fresh parsley or chives
- Crumbled bacon
- Diced tomatoes
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Be sure to cook the bacon and macaroni to the appropriate temperature to prevent foodborne illness.
Food history:
- Mac and cheese is a classic American comfort food that dates back to the 1800s.
Flavor profiles:
- Creamy, cheesy, salty, smoky
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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