Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Orla cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
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. Cook the macaroni 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 with a slotted spoon and place on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown.
5. Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until thickened.
6. Stir in the shredded Orla cheese and grated Parmesan cheese until melted and smooth.
7. Add the cooked macaroni and crispy bacon to the cheese sauce and stir to combine.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish and sprinkle with chopped parsley.
9. Bake for 20-25 minutes until bubbly and golden brown on top.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 536
Fat: 31g
Saturated Fat: 18g
Cholesterol: 97mg
Sodium: 649mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- Orla cheese can be substituted with any other semi-hard cheese such as cheddar or Gouda.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked chicken or ham to the mac and cheese for extra protein.
- Use different types of pasta such as penne or fusilli.
- Add chopped jalapenos or hot sauce for a spicy kick.
- Use different types of cheese such as blue cheese or feta for a unique flavor.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy in the oven.
- Reserve some of the bacon fat to grease the baking dish for extra flavor.
- Let the mac and cheese cool for a few minutes before serving to allow it to set.
Storage instructions:
Leftover mac and cheese 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 presentation.
Garnishes:
Garnish with additional chopped parsley or crumbled bacon.
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 cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
Be sure to cook the bacon to a safe internal temperature of 165°F.
Food history:
Mac and cheese is a classic American comfort food that originated in the 1930s.
Flavor profiles:
Creamy, cheesy, smoky, salty, savory.
Serving suggestions:
Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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