Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the chopped 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 whole milk, Dijon mustard, garlic powder, salt, and black pepper. Cook, whisking constantly, until the mixture thickens and comes to a simmer.
6. Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth.
7. Add the cooked macaroni and bacon to the cheese sauce and stir to combine.
8. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the breadcrumbs over the top.
9. Bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 495
Fat: 25g
Saturated Fat: 13g
Cholesterol: 68mg
Sodium: 604mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 7g
Protein: 20g
Substitutions for ingredients:
- You can use any type of pasta shape instead of elbow macaroni.
- You can use any type of cheese instead of cheddar.
- You can use panko breadcrumbs instead of regular breadcrumbs.
Variations:
- Add cooked chicken or ham to the mac and cheese for extra protein.
- Add diced tomatoes or green chilies for a pop of color and flavor.
- Use different types of mustard, such as whole grain or spicy brown, for a different flavor profile.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- If the mac and cheese seems too thick, you can add a splash of milk to thin it out.
- For extra crispy breadcrumbs, mix them with melted butter before sprinkling on top of the mac and cheese.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute and cozy presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top for a pop of color.
Pairings:
Serve the mac and cheese with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thin, whisk in a little more flour to thicken it up.
- If the mac and cheese is too dry, add a splash of milk to loosen it up.
Food safety advice:
Be sure to cook the bacon to a safe internal temperature of 165°F to prevent foodborne illness.
Food history:
Mac and cheese has been a popular comfort food in the United States since the early 1900s.
Flavor profiles:
This recipe has a creamy and cheesy flavor with a hint of tangy mustard and smoky bacon.
Serving suggestions:
Serve the mac and cheese hot and bubbly straight from the oven for maximum comfort food appeal.
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