Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 cups shredded Queso Majorero cheese
- 1/2 cup panko 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 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. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Slowly whisk in the milk, salt, black pepper, garlic powder, onion powder, and paprika. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
6. Remove the skillet from the heat and stir in the shredded Queso Majorero cheese until melted and smooth.
7. Add the cooked macaroni and crispy bacon to the cheese sauce and stir until well combined.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle the panko 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 the mac and cheese 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: 550
Fat: 27g
Saturated Fat: 15g
Cholesterol: 80mg
Sodium: 720mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 6g
Protein: 24g
Substitutions for ingredients:
- Queso Majorero cheese can be substituted with any other hard cheese, such as cheddar or Parmesan.
- Bacon can be substituted with ham or pancetta.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use different types of pasta, such as penne or fusilli.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- 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 fresh parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Garlic bread or dinner rolls.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk until desired consistency is reached.
Food safety advice:
Be sure to cook the bacon until crispy and the macaroni until al dente to ensure they are fully cooked.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
Creamy, cheesy, salty, smoky.
Serving suggestions:
Serve as a main dish or as a side dish with grilled meats or vegetables.
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