Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ripe bananas, mashed
- 2 cups shredded cheddar cheese
- 1/2 cup panko 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. Whisk in the flour and cook for 1-2 minutes until it turns golden brown.
4. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens and comes to a boil.
5. Reduce the heat to low and add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until well combined.
6. Add the mashed bananas and stir until they are fully incorporated into the sauce.
7. Add the shredded cheddar cheese and stir until it is melted and the sauce is smooth.
8. Add the cooked macaroni to the sauce and stir until it is fully coated.
9. Pour the mac and cheese into a 9x13 inch baking dish and sprinkle the panko breadcrumbs on top.
10. Cover the dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 55g
Protein: 20g
Sodium: 570mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar.
- You can use regular breadcrumbs instead of panko.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add chopped green onions or parsley for a fresh version.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy in the sauce.
- Use a whisk to make sure the sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped fresh herbs or a sprinkle of smoked paprika.
Garnishes:
- Chopped fresh herbs
- Smoked paprika
- Crispy bacon bits
Pairings:
- Green salad
- Roasted vegetables
- Grilled chicken
Suggested side dishes:
- Garlic bread
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the macaroni and the sauce to the recommended temperatures to avoid foodborne illness.
Food history:
- Mac and cheese is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
- Creamy, cheesy, sweet, savory, smoky
Serving suggestions:
- Serve the mac and cheese as a main dish or as a side dish.
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Taste: Creamy, Cheesy, Sweet, Savory, Comforting