Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Manteiga cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 8 slices bacon, cooked and crumbled
Special equipment needed:
- Large pot
- 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. Drain and set aside.
3. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the whole milk, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Add the Manteiga cheese, cheddar cheese, and Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni and crumbled bacon to the cheese sauce. Stir until everything is well combined.
7. Pour the mac and cheese mixture into a 9x13 inch baking dish. Cover with aluminum foil.
8. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and the cheese is bubbly.
9. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 670
Fat: 38g
Saturated Fat: 21g
Cholesterol: 110mg
Sodium: 970mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 10g
Protein: 28g
Substitutions for ingredients:
- Manteiga cheese can be substituted with any other semi-soft cheese, such as Fontina or Gouda.
- Cheddar cheese can be substituted with any other sharp cheese, such as Colby or Monterey Jack.
- Parmesan cheese can be substituted with any other hard, salty cheese, such as Pecorino Romano or Asiago.
Variations:
- Add diced cooked chicken or ham for a protein boost.
- Add diced jalapeños or green chilies for a spicy kick.
- Use different types of pasta, such as penne or fusilli, for a fun twist.
Tips and tricks:
- Shred the cheese yourself for a creamier texture.
- Use whole milk for a richer sauce.
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
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 cute presentation.
Garnishes:
Top with chopped fresh parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk.
- If the sauce is too thin, add more cheese or flour.
Food safety advice:
- Make sure to cook the bacon to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
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. It became popular during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, salty, smoky.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a potluck or barbecue.
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