Ingredients with Measurements:
- 1 lb elbow macaroni
- 6 slices of bacon, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz Oka cheese, grated
- 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
- Oven
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 chopped bacon over medium heat until crispy. Remove from skillet and set aside.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
5. Slowly whisk in milk and heavy cream, stirring constantly to prevent lumps from forming.
6. Add garlic powder, onion powder, smoked paprika, salt, and black pepper to the saucepan. Cook for 5-7 minutes until sauce has thickened.
7. Add grated Oka cheese to the saucepan and stir until melted and smooth.
8. Add cooked macaroni and cooked bacon to the saucepan and stir until well combined.
9. Pour mac and cheese mixture into a 9x13 inch baking dish.
10. Sprinkle breadcrumbs over the top of the mac and cheese.
11. Bake in preheated oven for 20-25 minutes until breadcrumbs are golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 620
Fat: 36g
Saturated Fat: 20g
Cholesterol: 107mg
Sodium: 700mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Oka cheese can be substituted with any other type of cheese that melts well, such as cheddar or Gouda.
- Bacon can be substituted with ham or prosciutto.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for extra crunch.
- Add chopped green onions or chives for a fresh burst of flavor.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent lumps from forming.
- 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 prevent burns.
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 and cozy presentation.
Garnishes:
Sprinkle with chopped parsley or cilantro for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the breadcrumbs are not browning, broil for a few minutes until golden brown.
Food safety advice:
- Be sure to cook the bacon to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson, who served it at a state dinner in 1802.
Flavor profiles:
Creamy, cheesy, smoky, salty, savory.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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