Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Queso Roncal cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Large skillet
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions in a large pot of salted boiling water 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 golden brown.
5. Gradually whisk in milk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes until thickened, stirring constantly.
6. Remove from heat and stir in shredded Queso Roncal cheese and cheddar cheese until melted and smooth.
7. Add cooked macaroni and bacon to the cheese sauce and stir to combine.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish.
9. Sprinkle panko breadcrumbs evenly over the top.
10. Bake for 25-30 minutes until golden brown and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 34g
Saturated Fat: 19g
Cholesterol: 100mg
Sodium: 790mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 9g
Protein: 29g
Substitutions for ingredients:
- Queso Roncal cheese can be substituted with any other hard, aged cheese such as Parmesan or Pecorino Romano.
- Cheddar cheese can be substituted with any other mild, melty cheese such as Monterey Jack or Colby.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use different types of pasta such as penne or rotini.
- Top with additional bacon or breadcrumbs for extra crunch.
Tips and tricks:
- Be sure to cook the bacon until crispy to add texture and flavor to the dish.
- Use whole milk for a creamier sauce.
- Don't overcook the macaroni as it will continue to cook in the oven.
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 in individual ramekins or bowls for a more elegant 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 sauce is too thick, add more milk to thin it out. If it's too thin, add more cheese.
Food safety advice:
Be sure to cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, smoky, salty.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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