Ingredients with Measurements:
- 1 pound elbow macaroni
- 8 ounces Knockalara Sheep's Cheese, grated
- 8 ounces bacon, diced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Gradually whisk in the milk, stirring constantly to prevent lumps. Add the Dijon mustard and garlic powder and continue to whisk until the sauce thickens, about 5-7 minutes.
6. Add the grated Knockalara Sheep's Cheese to the sauce and stir until melted and smooth.
7. Add the cooked macaroni and crispy bacon to the cheese sauce and stir until well combined.
8. Season with salt and black pepper to taste.
9. Transfer the mac and cheese mixture to a 9x13 inch baking dish.
10. Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese.
11. Bake for 20-25 minutes 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:
6-8 servings
Nutritional information:
Calories: 575
Fat: 29g
Carbohydrates: 51g
Protein: 26g
Sodium: 710mg
Sugar: 6g
Substitutions for ingredients:
- Knockalara Sheep's Cheese can be substituted with any other type of cheese, such as cheddar or gouda.
- Bacon can be substituted with ham or pancetta.
- Whole milk can be substituted with skim milk or almond milk.
Variations:
- Add diced tomatoes, jalapenos, or green chilies for a spicy kick.
- Add cooked chicken or ground beef for a meatier version.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
- Store leftover mac and cheese 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 the mac and cheese in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with chopped parsley or scallions for a pop of color.
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 until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the bacon until crispy to prevent any foodborne illnesses.
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.
Flavor profiles:
- Creamy, cheesy, salty, and savory.
Serving suggestions:
- Serve as a main dish for dinner or as a side dish for a potluck or barbecue.
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