Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Tilsit cheese
- 1/2 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
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 chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is bubbly and golden.
5. Gradually whisk in milk, garlic powder, onion powder, thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Cook, whisking constantly, until mixture thickens and comes to a simmer.
6. Reduce heat to low and stir in shredded Tilsit cheese and grated Parmesan cheese until melted and smooth.
7. Add cooked macaroni and cooked bacon to the cheese sauce and stir to combine.
8. Pour mac and cheese mixture into a 9x13 inch baking dish.
9. Bake for 20-25 minutes until bubbly and golden brown on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 29g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 840mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 6g
Protein: 25g
Substitutions for ingredients:
- Tilsit cheese can be substituted with Gouda or Cheddar cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use different types of pasta, such as penne or rotini.
- Add diced cooked chicken or ham for a protein boost.
Tips and tricks:
- Be sure to cook the bacon until crispy so it adds a nice crunch to the mac and cheese.
- Use whole milk for a creamier sauce.
- Don't overcook the pasta, as it will continue to cook in the oven.
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 for a cute presentation.
Garnishes:
Top with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- 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 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:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, smoky, savory.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a potluck or barbecue.
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