Ingredients with Measurements:
- 1 pound elbow macaroni
- 8 slices bacon, diced
- 1/4 cup 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 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 pebetes, sliced
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a large skillet, cook the diced 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. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk and heavy cream. Add the garlic powder, onion powder, oregano, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
6. Add the cheddar cheese, mozzarella cheese, and Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked macaroni and bacon to the sauce. Stir until well combined.
8. Grease a 9x13 inch baking dish. Pour the mac and cheese mixture into the dish.
9. Top the mac and cheese with the sliced pebetes.
10. Bake for 25-30 minutes, until the pebetes are 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: 643
Fat: 39g
Saturated Fat: 22g
Cholesterol: 118mg
Sodium: 978mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 6g
Protein: 27g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, mozzarella, and Parmesan.
- You can use any type of bread instead of pebetes.
Variations:
- Add diced tomatoes or green chilies for a spicy kick.
- Add cooked chicken or ground beef for extra protein.
- Use different types of cheese for a different flavor.
Tips and tricks:
- Make sure to cook the bacon until crispy so it adds a nice crunch to the mac and cheese.
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a whisk to make sure the sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store any leftovers 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 chopped fresh parsley or green onions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream.
- If the mac and cheese is too dry, add more cheese or sauce.
Food safety advice:
- Make sure to cook the bacon and pasta to the appropriate temperature to avoid foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, smoky, 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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