Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 cups grated Mahali cheese
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
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 saucepan, melt the butter over medium heat.
4. Whisk in the flour until smooth and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk and continue cooking, whisking constantly, until the mixture thickens and comes to a boil.
6. Reduce the heat to low and add the salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Stir to combine.
7. Add the grated Mahali cheese, cheddar cheese, and Parmesan cheese to the saucepan and stir until melted and smooth.
8. Add the cooked macaroni and crumbled bacon to the cheese sauce and stir to combine.
9. Pour the macaroni and cheese mixture into a 9x13 inch baking dish and cover with aluminum foil.
10. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
11. Sprinkle with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 620
Fat: 36g
Saturated Fat: 21g
Cholesterol: 110mg
Sodium: 1050mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 8g
Protein: 29g
Substitutions for ingredients:
- Mahali cheese can be substituted with any other type of cheese, such as cheddar, Gouda, or Swiss.
- Cheddar cheese can be substituted with any other type of cheese, such as Monterey Jack or Colby.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Bacon can be substituted with ham or pancetta.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of pasta, such as penne or fusilli, for a different texture.
- Add cooked chicken or ground beef for a heartier meal.
Tips and Tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use freshly grated cheese for the best flavor and texture.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
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 more elegant presentation.
Garnishes:
Sprinkle with additional chopped fresh parsley or crumbled bacon before serving.
Pairings:
Serve 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 more milk until it reaches the desired consistency.
- If the cheese sauce is too thin, whisk in a tablespoon of flour until it thickens.
Food Safety Advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food History:
Macaroni and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century. It has since become a beloved comfort food in the United States.
Flavor Profiles:
Creamy, cheesy, savory, and slightly spicy.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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