Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making the sauce
- Whisk
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Add the minced garlic, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until the sauce has thickened.
5. Add the grated Parmesan cheese and whisk until melted and smooth.
6. Add the cooked pasta to the sauce and stir until well coated.
7. Transfer the pasta and sauce to an oven-safe baking dish. Sprinkle the grated mozzarella cheese on top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Sprinkle chopped parsley on top before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories per serving: 670
- Fat: 43g
- Carbohydrates: 45g
- Protein: 26g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of mozzarella.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be sure to cook the pasta until al dente so it doesn't become mushy in the sauce.
- Use freshly grated Parmesan cheese for the best flavor.
- Let the pasta cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or oven until heated through.
Presentation ideas:
- Serve the pasta in individual ramekins for a fancy presentation.
Garnishes:
- Sprinkle chopped parsley on top before serving.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the pasta is too dry, add more sauce or a splash of milk.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to avoid foodborne illness.
Food history:
- Alfredo sauce was created in Rome in the early 20th century by Alfredo di Lelio.
Flavor profiles:
- Creamy, cheesy, garlicky
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting