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
- 1/4 teaspoon cayenne pepper
- 8 ounces Ballybrie cheese, shredded
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Oven-safe baking dish
- Mixing bowl
- Whisk
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 medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk and cream, stirring constantly until mixture thickens and comes to a simmer.
5. Add salt, black pepper, and cayenne pepper to the sauce and stir to combine.
6. Add shredded Ballybrie cheese to the sauce and stir until cheese is melted and sauce is smooth.
7. In a mixing bowl, combine cooked macaroni with cheese sauce and stir until macaroni is coated evenly.
8. Transfer macaroni and cheese mixture to an oven-safe baking dish.
9. Sprinkle breadcrumbs over the top of the macaroni and cheese.
10. Bake in preheated oven for 20-25 minutes until breadcrumbs are golden brown and macaroni and cheese is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 50g
Protein: 23g
Substitutions for ingredients:
- Ballybrie cheese can be substituted with any soft, creamy cheese such as brie, camembert, or goat cheese.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Elbow macaroni can be substituted with any pasta shape such as penne, fusilli, or rigatoni.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty twist.
- Top the macaroni and cheese with sliced tomatoes or roasted vegetables for a healthier option.
- Use different types of cheese such as cheddar, gouda, or fontina for a different flavor profile.
Tips and tricks:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy in the cheese sauce.
- Use a whisk to stir the cheese sauce to prevent lumps from forming.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns from the hot cheese sauce.
Storage instructions:
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place macaroni and cheese in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
Serve macaroni and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Garlic bread, roasted asparagus, or sautéed mushrooms.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk or cream to thin it out. If the cheese sauce is too thin, add more cheese to thicken it up.
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:
Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson. It became a popular dish in the United States during the Great Depression as it was an affordable and filling meal.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting