Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups grated Bay Lough cheddar cheese
- 1 cup grated smoked cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Baking dish
- Oven
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 large saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring occasionally, until sauce thickens.
5. Add Bay Lough cheddar cheese, smoked cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted and sauce is smooth.
6. Add cooked macaroni to the cheese sauce and stir until well coated.
7. Pour mac and cheese into a baking dish.
8. In a small bowl, mix together panko breadcrumbs and chopped parsley. Sprinkle over the top of the mac and cheese.
9. Bake for 20-25 minutes, until breadcrumbs are golden brown and the cheese is bubbly.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 590
- Fat: 27g
- Carbohydrates: 57g
- Protein: 28g
Substitutions for ingredients:
- Bay Lough cheddar cheese can be substituted with any sharp cheddar cheese.
- Smoked cheddar cheese can be substituted with any smoked cheese.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes and jalapeños for a spicy version.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- To prevent the cheese sauce from becoming too thick, make sure to whisk constantly while adding the milk.
- For a creamier mac and cheese, use half-and-half or heavy cream instead of milk.
- For a crunchy topping, mix in some crushed potato chips or cornflakes with the breadcrumbs.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with additional chopped parsley or grated cheese.
Garnishes:
- Chopped parsley
- Grated cheese
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
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 sauce or milk.
Food safety advice:
- Make sure to cook the macaroni until al dente to prevent it from becoming too mushy in the oven.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, smoky, savory.
Serving suggestions:
- Serve hot and bubbly straight out of the oven.
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