Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 4 cups shredded cheddar cheese
- 1 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
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 saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add milk, whisking constantly to prevent lumps. Add salt, black pepper, garlic powder, onion powder, and cayenne pepper. Cook until sauce thickens, about 5-7 minutes.
5. Add shredded cheddar cheese to the sauce and stir until melted.
6. Combine cooked macaroni and cheese sauce in a large bowl. Mix well.
7. Pour macaroni and cheese mixture into a 9x13 inch baking dish. Sprinkle breadcrumbs evenly over the top.
8. Cover with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes, or until breadcrumbs are golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 580
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
Sodium: 760mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Whole milk can be substituted with 2% or skim milk.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or spinach for a vegetable version.
- Use different types of cheese for a unique flavor.
Tips and tricks:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Use freshly shredded cheese for the best flavor and texture.
- Let the baked macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve baked macaroni and cheese in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top for a pop of color.
Pairings:
Serve baked macaroni and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the breadcrumbs are not crispy enough, broil for a few minutes.
Food safety advice:
- Be sure to cook the macaroni and cheese 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:
Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve baked macaroni and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Savory, Comforting