Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices of bacon, chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Queso de Acehúche cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente. 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 4 tablespoons of unsalted butter over medium heat. Add 4 tablespoons of all-purpose flour and whisk until smooth.
5. Slowly pour in 2 cups of whole milk and 1 cup of heavy cream, whisking constantly until the mixture is smooth and thickened.
6. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the saucepan. Whisk until well combined.
7. Add 2 cups of shredded Queso de Acehúche cheese and 1 cup of shredded cheddar cheese to the saucepan. Whisk until the cheese is melted and the sauce is smooth.
8. Add the cooked macaroni and chopped bacon to the cheese sauce. Stir until well combined.
9. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle 1/2 cup of panko breadcrumbs over the top.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 690
Fat: 42g
Saturated Fat: 24g
Cholesterol: 130mg
Sodium: 1070mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- Queso de Acehúche cheese can be substituted with any other semi-hard cheese, such as cheddar or gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
- 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 cheese, such as blue cheese or feta, for a unique flavor.
- Add cooked chicken or ground beef for a protein boost.
Tips and tricks:
- Be 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.
- 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:
Sprinkle chopped parsley or green onions over the top for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese or a splash of milk to the sauce.
Food safety advice:
- Be sure to cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
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, smoky, salty.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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