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 paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Queso de Tronchón cheese, shredded
- 8 ounces cheddar cheese, shredded
- 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
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 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 butter over medium heat. Add 4 tablespoons of all-purpose flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns light brown.
5. Slowly pour in 3 cups of whole milk, whisking constantly to prevent lumps. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
6. Add 8 ounces of shredded Queso de Tronchón cheese and 8 ounces of shredded cheddar cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked macaroni and crispy bacon to the cheese sauce. Stir until everything is evenly coated.
8. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle 1/2 cup of panko breadcrumbs over the top.
9. Bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 645
Fat: 34g
Saturated Fat: 18g
Cholesterol: 93mg
Sodium: 838mg
Carbohydrates: 55g
Fiber: 2g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of Queso de Tronchón and cheddar.
- You can use any type of breadcrumbs instead of panko.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Add diced tomatoes or roasted red peppers for a pop of color.
- Add cooked chicken or ground beef for a heartier meal.
Tips and tricks:
- Make sure to cook the bacon until crispy to add texture to the mac and cheese.
- Use whole milk for a creamier sauce.
- Don't overcook the pasta or it will become mushy.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftovers 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 for a cute presentation.
- Garnish with chopped parsley or green onions for a pop of color.
Garnishes:
- Chopped parsley
- Green onions
Pairings:
- Green salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add more milk.
- If the sauce is too thin, add more cheese or flour.
Food safety advice:
- Make sure to cook the bacon and macaroni to the correct temperature to prevent foodborne illness.
Food history:
- Queso de Tronchón is a Spanish cheese that originated in the town of Tronchón in the province of Teruel.
Flavor profiles:
- Creamy, cheesy, smoky, salty
Serving suggestions:
- Serve hot and bubbly for the ultimate comfort food experience.
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