Ingredients with Measurements:
- 1 pound elbow macaroni
- 8 slices bacon, chopped
- 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 cayenne pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded Queso de Afuega el Pitu cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
- 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. Drain and set aside.
3. In a large skillet, cook 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, stirring constantly.
5. Gradually whisk in milk and continue to stir until mixture thickens, about 5-7 minutes.
6. Add salt, black pepper, cayenne pepper, and garlic powder. Stir to combine.
7. Add shredded Queso de Afuega el Pitu cheese and stir until melted and smooth.
8. Add cooked macaroni and bacon to the cheese sauce and stir until well combined.
9. Pour the mac and cheese mixture into a 9x13 inch baking dish.
10. In a small bowl, mix together panko breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture over the top of the mac and cheese.
11. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
12. 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: 548
Fat: 28g
Saturated Fat: 15g
Cholesterol: 76mg
Sodium: 709mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Queso de Afuega el Pitu cheese can be substituted with any other sharp cheese such as cheddar or gouda.
- Bacon can be substituted with pancetta or ham.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Add cooked chicken or shrimp for a protein boost.
- Use different types of pasta such as penne or rotini.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy in the cheese sauce.
- 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 in individual ramekins or in a large serving dish.
Garnishes:
Sprinkle with additional chopped parsley or grated cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the mac and cheese is too dry, add more cheese or 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:
Queso de Afuega el Pitu is a traditional cheese from Asturias, Spain. It is made from cow's milk and has a tangy, slightly spicy flavor.
Flavor profiles:
- Queso de Afuega el Pitu cheese: tangy, slightly spicy
- Bacon: salty, smoky
- Mac and cheese: creamy, cheesy
Serving suggestions:
Serve as a main dish for lunch or dinner.
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