Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 2 jalapeño peppers, seeded and diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon and jalapeños
- 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 on a paper towel-lined plate.
4. In the same skillet, sauté diced jalapeños for 2-3 minutes until softened. Remove from heat and set aside.
5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned.
6. Gradually whisk in milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook, whisking constantly, until mixture thickens and comes to a simmer.
7. Remove from heat and stir in shredded cheddar cheese and Parmesan cheese until melted and smooth.
8. Add cooked macaroni, bacon, and jalapeños to the cheese sauce and stir to combine.
9. Pour mixture into a 9x13 inch baking dish.
10. Sprinkle panko breadcrumbs over the top of the mac and cheese.
11. Bake for 20-25 minutes until bubbly and golden brown on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 575
Fat: 29g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 770mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Use any type of pasta instead of elbow macaroni.
- Substitute turkey bacon or vegetarian bacon for regular bacon.
- Use canned diced green chilies instead of jalapeños.
- Use any type of shredded cheese instead of cheddar and Parmesan.
Variations:
- Add cooked chicken or ground beef for a heartier meal.
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese, such as pepper jack or Gouda.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Reserve some bacon and jalapeños to sprinkle on top of the mac and cheese before baking for extra texture and flavor.
- For a spicier dish, leave the seeds in the jalapeños or add a pinch of cayenne pepper to the cheese sauce.
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 bowls for a more elegant presentation.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled corn on the cob
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese sauce or milk before baking.
Food safety advice:
- Be sure to cook the bacon and jalapeños to a safe temperature before adding to the mac and cheese.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that dates back to the 18th century. It was originally made with macaroni and a simple white sauce, but has since evolved to include a variety of cheeses and add-ins.
Flavor profiles:
Creamy, cheesy, smoky, spicy.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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