Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sliced almonds
Special equipment needed:
- Large pot
- Whisk
- 9x13 inch baking dish
- Food processor or blender
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 pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Gradually whisk in milk, garlic powder, onion powder, thyme, basil, oregano, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until mixture thickens.
5. Add cheddar, Gruyere, and Parmesan cheese to the pot and stir until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
8. In a food processor or blender, pulse sliced almonds until they are finely chopped.
9. Sprinkle the chopped almonds over the top of the macaroni and cheese.
10. Bake for 25-30 minutes until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 605
Fat: 35g
Saturated Fat: 18g
Cholesterol: 89mg
Sodium: 876mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 9g
Protein: 28g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Sharp cheddar cheese can be substituted with any type of cheddar cheese.
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add cooked bacon or ham to the macaroni and cheese mixture before baking.
- Add diced tomatoes or roasted red peppers to the macaroni and cheese mixture before baking.
- Use different types of cheese, such as fontina or blue cheese, for a different flavor.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy when baked.
- Use a whisk to stir the cheese sauce to prevent clumps.
- Let the macaroni and cheese cool for a few minutes before serving to allow it to set.
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 or bowls for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top before serving.
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 to thin it out.
- If the macaroni and cheese is too dry, add more milk or cheese sauce before baking.
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 is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
Creamy, cheesy, nutty
Serving suggestions:
Serve hot and bubbly straight from the oven.
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Taste: Creamy, Cheesy, Nutty, Savory, Comforting