Ingredients with Measurements:
- 1 pound elbow macaroni
- 8 slices of bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 8 ounces St Kevin brie cheese, rind removed and cut into small pieces
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
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 the package instructions in a large pot of boiling salted water. Drain and set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place on a paper towel-lined plate to drain.
4. In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk, salt, pepper, and nutmeg. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
6. Add the St Kevin brie cheese to the sauce and stir until melted and smooth.
7. Add the cooked macaroni and bacon to the cheese sauce and stir until well combined.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish.
9. In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture over the top of the mac and cheese.
10. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
11. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 540
Fat: 28g
Saturated Fat: 15g
Cholesterol: 85mg
Sodium: 670mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- St Kevin brie cheese can be substituted with any other type of brie cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with any other type of grated cheese.
Variations:
- Add cooked chicken or ham to the mac and cheese for a protein boost.
- Add chopped vegetables like broccoli or spinach to the mac and cheese for added nutrition.
- Use different types of cheese like cheddar or gouda for a different flavor.
Tips and tricks:
- Be sure to remove the rind from the brie cheese before cutting it into small pieces.
- Cook the bacon until crispy to add texture and flavor to the mac and cheese.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
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:
Garnish with chopped fresh herbs like parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts or garlic bread.
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 sauce or milk.
Food safety advice:
Be sure to cook the macaroni and bacon to the proper temperature to avoid foodborne illness.
Food history:
Mac and cheese is a classic American comfort food that has been around for centuries.
Flavor profiles:
Creamy, cheesy, smoky, and savory.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a potluck or party.
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