Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 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 paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups grated Primo Sale cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
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 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, stirring constantly.
5. Gradually whisk in the milk and heavy cream until smooth. Add the garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
6. Add the grated Primo Sale cheese and Parmesan cheese to the sauce and stir until melted and smooth.
7. Add the cooked macaroni and cooked bacon to the sauce and stir until well combined.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle the breadcrumbs evenly over the top.
9. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 680
Fat: 43g
Saturated Fat: 25g
Cholesterol: 135mg
Sodium: 890mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 6g
Protein: 28g
Substitutions for ingredients:
- Primo Sale 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.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Bacon can be substituted with pancetta or ham.
Variations:
- Add cooked chicken or shrimp to the mac and cheese for a protein boost.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of pasta, such as penne or fusilli, for a different texture.
- Add chopped herbs, such as parsley or basil, for a fresh taste.
Tips and tricks:
- Be sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a good quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
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 the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped parsley or green onions for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with garlic bread or dinner rolls.
Troubleshooting advice:
If the sauce is too thick, add more milk or cream. If the sauce is too thin, add more cheese.
Food safety advice:
Be sure to cook the bacon thoroughly to prevent foodborne illness.
Food history:
Mac and cheese is a classic American comfort food that has been around since the 1800s.
Flavor profiles:
Creamy, cheesy, salty, smoky.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a potluck or barbecue.
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