Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 3 cups shredded Ballintubber cheddar cheese
- 1/4 cup chopped fresh chives
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Slowly whisk in the milk, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
6. Cook the sauce, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove the saucepan from heat and stir in the shredded Ballintubber cheddar cheese until melted and smooth.
8. Add the cooked macaroni to the cheese sauce and stir to combine.
9. Stir in the chopped fresh chives.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. Bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
12. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 600
- Fat: 34g
- Carbohydrates: 49g
- Protein: 23g
- Sodium: 670mg
- Sugar: 8g
Substitutions for ingredients:
- You can use any type of cheddar cheese instead of Ballintubber cheddar cheese.
- You can use any type of pasta instead of elbow macaroni.
- You can use dried chives instead of fresh chives.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add cooked broccoli or cauliflower for a veggie version.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a good quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover mac and cheese 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 on high for 1-2 minutes until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with extra chopped chives or shredded cheese.
Garnishes:
- Chopped chives
- Shredded cheese
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic green beans
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the mac and cheese is too dry, add more cheese or milk to the sauce.
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 is a classic American comfort food that has been around since the 1800s.
Flavor profiles:
- Creamy, cheesy, savory, and slightly spicy.
Serving suggestions:
- Serve the mac and cheese hot and bubbly straight from the oven.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A