Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes, stirring constantly.
4. Gradually whisk in the milk and heavy cream until smooth. Add the salt, black pepper, garlic powder, and onion powder. Cook for 5 minutes, stirring occasionally.
5. Add the shredded cheddar cheese to the sauce and stir until melted.
6. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
7. Pour the macaroni and cheese mixture into a greased baking dish.
8. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
9. Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 35g
Carbohydrates: 50g
Protein: 22g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar cheese.
- You can use panko breadcrumbs instead of regular breadcrumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before baking.
- Add cooked vegetables such as broccoli or peas to the macaroni and cheese before baking.
- Use different types of cheese such as Gouda or Swiss.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the macaroni and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the macaroni and cheese before serving.
Pairings:
Serve the macaroni and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the macaroni and cheese is too dry, add a little more milk to the cheese sauce before baking.
- If the macaroni and cheese is too soupy, add a little more flour to the cheese sauce before baking.
Food safety advice:
Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Macaroni and cheese originated in Italy and was brought to America by Thomas Jefferson. It became popular in the United States during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the 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