Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded Toblach Stangenkäse cheese
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 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 until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk, salt, black pepper, paprika, cayenne pepper, and garlic powder. Cook for 5-7 minutes, whisking constantly, until the mixture thickens.
5. Remove the saucepan from the heat and stir in the Toblach Stangenkäse cheese and cheddar cheese until melted and smooth.
6. Add the cooked macaroni and crumbled bacon to the cheese sauce and stir until well combined.
7. Transfer the mac and cheese to a 9x13 inch baking dish and sprinkle the panko breadcrumbs over the top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
10. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 540
- Fat: 29g
- Saturated Fat: 16g
- Cholesterol: 88mg
- Sodium: 870mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 8g
- Protein: 25g
Substitutions for ingredients:
- Toblach Stangenkäse cheese can be substituted with any other hard cheese, such as Gruyere or Parmesan.
- Cheddar cheese can be substituted with any other mild cheese, such as Monterey Jack or Colby.
Variations:
- Add diced tomatoes or green chilies for a Tex-Mex twist.
- Use different types of pasta, such as penne or fusilli.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Use a whisk to ensure the cheese sauce is smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
- Make sure to cook the macaroni and bacon to the recommended temperature to avoid foodborne illness.
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, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Region: German