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
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Palmero 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
- Baking dish for baking mac and cheese
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 bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
5. Gradually whisk in milk and heavy cream, stirring constantly to prevent lumps. Add garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Continue to cook, stirring frequently, until sauce thickens.
6. Add shredded Palmero cheese and grated Parmesan cheese to the sauce, stirring until cheese is melted and sauce is smooth.
7. Add cooked macaroni and cooked bacon to the cheese sauce, stirring until well combined.
8. Pour mac and cheese mixture into a greased baking dish. Sprinkle chopped parsley over the top.
9. Bake for 20-25 minutes, until mac and cheese is hot and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 680
- Fat: 41g
- Carbohydrates: 46g
- Protein: 30g
- Sodium: 950mg
- Sugar: 6g
Substitutions for ingredients:
- Palmero cheese can be substituted with any other type of cheese, such as cheddar or Gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
- Bacon can be substituted with ham or sausage.
Variations:
- Add diced tomatoes or roasted red peppers to the mac and cheese for extra flavor.
- Use different types of pasta, such as penne or fusilli, instead of elbow macaroni.
- Top the mac and cheese with breadcrumbs or crushed potato chips before baking for a crunchy topping.
Tips and tricks:
- Make sure to cook the macaroni al dente, as it will continue to cook in the cheese sauce and in the oven.
- Use a good quality cheese for the best flavor.
- Stir the cheese sauce constantly to prevent lumps and ensure a smooth texture.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in the microwave or in the oven at 350°F until heated through.
Presentation ideas:
- Serve mac and cheese in individual ramekins for a cute presentation.
- Top with extra chopped parsley or grated Parmesan cheese for a pop of color.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables for a complete 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 to moisten it.
Food safety advice:
- Make sure to cook the bacon thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
- Mac and cheese originated in Italy, where it was known as maccheroni al formaggio. It was brought to the United States by Thomas Jefferson, who served it at a state dinner in 1802.
Flavor profiles:
- Creamy
- Cheesy
- Smoky
- Savory
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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