Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
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. 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, sauté the diced red bell pepper and jalapeno pepper until softened, about 5 minutes. Remove from heat and set aside.
5. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
6. Gradually whisk in the milk and continue to stir until the mixture thickens, about 5 minutes.
7. Add the shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
8. Add the cooked macaroni, bacon, and sautéed peppers to the cheese sauce. Stir until everything is well combined.
9. Pour the mac and cheese mixture into a 9x13 inch baking dish.
10. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 540
Fat: 28g
Carbohydrates: 48g
Protein: 24g
Sodium: 530mg
Sugar: 6g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- Turkey bacon or vegetarian bacon can be used instead of regular bacon.
- You can use any type of cheese instead of cheddar cheese.
- If you don't have smoked paprika, you can use regular paprika.
Variations:
- Add cooked chicken or ground beef to the mac and cheese for extra protein.
- Use different types of peppers, such as poblano or serrano, for a different flavor.
- Add a can of diced tomatoes to the mac and cheese for a more tomato-y flavor.
Tips and tricks:
- Be sure to cook the bacon until crispy so that it adds a nice crunch to the mac and cheese.
- If the cheese sauce is too thick, add more milk to thin it out.
- You can make this recipe ahead of time and store it in the refrigerator until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave leftovers for 1-2 minutes or until heated through.
Presentation ideas:
Serve the mac and cheese in individual bowls or on a large platter.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced jalapenos
- Crumbled bacon
Pairings:
- A crisp green salad
- Garlic bread
- Roasted vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled corn on the cob
- Baked sweet potato fries
Troubleshooting advice:
- If the mac and cheese is too dry, add more milk to the cheese sauce.
- If the mac and cheese is too soupy, add more cheese to the sauce.
Food safety advice:
- Be sure to cook the bacon and sautéed peppers to the proper temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that dates back to the 1700s. It became popular in the United States during the Great Depression when it was an affordable and filling meal.
Flavor profiles:
This mac and cheese recipe is spicy and smoky with a hint of sweetness from the red bell pepper.
Serving suggestions:
Serve the mac and cheese hot with your favorite side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A