Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Steirerkäse cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess fat.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until smooth.
5. Gradually whisk in milk and heavy cream. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, whisking constantly, until sauce thickens.
6. Remove from heat and stir in shredded Steirerkäse cheese and grated Parmesan cheese until melted and smooth.
7. Add cooked macaroni and crispy bacon to the cheese sauce and stir to combine.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish.
9. Bake for 20-25 minutes until bubbly and golden brown on top.
10. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
5. Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 674
- Fat: 41g
- Saturated Fat: 24g
- Cholesterol: 126mg
- Sodium: 989mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 7g
- Protein: 28g
Substitutions for ingredients:
- Steirerkäse cheese can be substituted with Gruyere or Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced cooked chicken or ham for a protein boost.
- Add chopped cooked broccoli or spinach for a healthier twist.
- Use different types of pasta, such as penne or fusilli.
- Use different types of cheese, such as cheddar or mozzarella.
Tips and tricks:
- Cook the bacon until crispy to add texture and flavor to the dish.
- Use a whisk to prevent lumps in the cheese sauce.
- Don't overcook the pasta to prevent it from becoming 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 more elegant presentation.
- Top with additional shredded cheese and broil for a few minutes until melted and bubbly.
Garnishes:
- Chopped fresh parsley or chives
- Crumbled bacon
- Toasted breadcrumbs
Pairings:
- Green salad with vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or carrots
- Garlic bread or dinner rolls
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk to moisten it.
Food safety advice:
- Make sure to cook the bacon thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mac and cheese originated in Italy and was brought to America by Thomas Jefferson.
- Steirerkäse cheese is a type of hard cheese from Austria.
Flavor profiles:
- Creamy, cheesy, salty, smoky
Serving suggestions:
- Serve with a glass of white wine or beer.
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Region: Austrian