Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups Beemster cheese, grated
- 1 cup cheddar cheese, grated
- 1 teaspoon garlic powder
- Salt and pepper to taste
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 until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk until the mixture is smooth. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Add the Beemster cheese, cheddar cheese, garlic powder, salt, and pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish and cover with aluminum foil.
8. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
9. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 540
Fat: 28g
Carbohydrates: 49g
Protein: 23g
Sodium: 500mg
Substitutions for ingredients:
- Beemster cheese can be substituted with Gouda or another semi-hard cheese.
- Cheddar cheese can be substituted with any other type of cheese.
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.
- Top the mac and cheese with breadcrumbs or Parmesan cheese before baking for a crunchy topping.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy in the cheese sauce.
- Grate the cheese yourself for a smoother sauce.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftover mac and cheese can be stored 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, stirring halfway through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a fancy presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
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 sauce is too thick, add a splash of 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 originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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