Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups Old Irish Creamery Extra Mature White Cheddar, grated
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
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 medium 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, salt, black pepper, and cayenne pepper. Cook for 5-7 minutes, whisking constantly, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the grated Old Irish Creamery Extra Mature White Cheddar until melted.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the mac and cheese into a 9x13 inch baking dish and sprinkle the breadcrumbs evenly over the 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, until the top is golden brown and the cheese is bubbly.
10. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 580
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 760mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Old Irish Creamery Extra Mature White Cheddar can be substituted with any other type of cheddar cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the mac and cheese before baking.
- Top the mac and cheese with sliced tomatoes or roasted red peppers before baking.
- Use different types of cheese, such as Gouda or Parmesan, in place of the cheddar.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use whole milk for a creamier sauce.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mac and cheese in a microwave-safe dish and microwave for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives, before serving.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the mac and cheese is too dry, add a splash of milk to the sauce before baking.
- If the breadcrumbs are not browning, broil the mac and cheese for a few minutes at the end of the cooking time.
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.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century. It became popular during the Great Depression as an affordable and filling meal.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve with a glass of white wine or a cold beer.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting