Italian Baked Macaroni

Browning the bacon and onions creates deep, savory flavors through the Maillard reaction, where amino acids and sugars transform into hundreds of aromatic compounds. The extended 90-minute bake concentrates the tomato liquid into a thick, flavorful sauce that coats the pasta, while the uncovered method allows excess moisture to evaporate, preventing a watery casserole. Rinsing the cooked macaroni removes surface starch that would otherwise make the dish gummy during the long baking time.