Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Hegarty's cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- 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 until al dente. Drain and set aside.
3. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly whisk in the milk, salt, black pepper, paprika, and cayenne pepper. Cook for 5-7 minutes until the mixture thickens.
5. Add the shredded Hegarty's cheddar cheese to the pot and stir until melted.
6. Add the cooked macaroni to the pot and stir until the macaroni is coated in the cheese sauce.
7. Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
8. Sprinkle breadcrumbs on top of the macaroni and cheese.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the cheese is bubbly.
11. Let the macaroni and cheese cool for 5-10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 600
- Fat: 30g
- Carbohydrates: 55g
- Protein: 28g
Substitutions for ingredients:
- Any type of cheddar cheese can be used instead of Hegarty's cheddar.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty twist.
- Top the macaroni and cheese with sliced tomatoes before baking for a fresh flavor.
- Use different types of pasta, such as penne or fusilli, instead of elbow macaroni.
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't become too soft when baked.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- For a crispier breadcrumb topping, broil the macaroni and cheese for the last 2-3 minutes of baking.
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 oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a fancy presentation.
- Garnish the macaroni and cheese with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the breadcrumb topping is too dry, drizzle melted butter on top 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 in the late 18th century.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor and texture.
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Taste: Creamy, Cheesy, Savory, Comforting