Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 pound bacon, cooked and crumbled
- 1 pound kalette, trimmed and chopped
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon and kalette
- 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 bacon until crispy. Remove from skillet and crumble. Reserve bacon grease in skillet.
4. In the same skillet, add kalette and cook until tender, about 5-7 minutes. Remove from skillet and set aside.
5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
6. Gradually whisk in milk, stirring constantly until mixture is smooth. Bring to a boil and cook for 2-3 minutes until thickened.
7. Reduce heat to low and stir in cheddar cheese, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until cheese is melted and mixture is smooth.
8. In a large mixing bowl, combine cooked macaroni, cheese sauce, crumbled bacon, and cooked kalette. Mix well.
9. Transfer mixture to a 9x13 inch baking dish and bake for 20-25 minutes until top is golden brown and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 590
Fat: 31g
Carbohydrates: 46g
Protein: 31g
Sodium: 880mg
Sugar: 5g
Substitutions for ingredients:
- Kalette can be substituted with Brussels sprouts or broccoli.
- Cheddar cheese can be substituted with any other type of cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute bacon with ham or sausage.
- Add breadcrumbs to the top for a crispy texture.
Tips and tricks:
- Be sure to cook the kalette until tender before adding it to the mac and cheese.
- Use a good quality cheese for the best flavor.
- Don't overcook the macaroni or it will become mushy.
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 cute presentation.
Garnishes:
Top with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the mac and cheese is too dry, add more cheese sauce.
Food safety advice:
- Be sure to cook the bacon and kalette to the proper temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American dish that originated in the 1800s. It was originally made with macaroni and a white sauce, but cheese was added later on.
Flavor profiles:
Creamy, cheesy, smoky, salty.
Serving suggestions:
Serve hot and enjoy!
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