Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 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 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. Gradually whisk in the milk, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
6. Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove the saucepan from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth.
8. Add the cooked macaroni to the cheese sauce and stir until well coated.
9. Pour the mac and cheese into a 9x13 inch baking dish.
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 the cheese is bubbly.
12. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 550
- Fat: 29g
- Carbohydrates: 47g
- Protein: 25g
- Sodium: 930mg
- Sugar: 8g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of shredded cheese instead of cheddar cheese.
- You can use any type of hard cheese instead of Parmesan cheese.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add cooked broccoli or peas for a veggie version.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use whole milk for a creamier sauce.
- Use freshly grated Parmesan 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, microwave the mac and cheese in a microwave-safe dish for 1-2 minutes, or until heated through. Alternatively, you can reheat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a fancy presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese or milk.
Food safety advice:
- Make sure to cook the macaroni until al dente to avoid a mushy texture.
- Store any leftover mac and cheese in the refrigerator within 2 hours of cooking.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, peppery
Serving suggestions:
- Serve the mac and cheese as a main dish or as a side dish with your favorite protein.
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Taste: Savory, Cheesy, Spicy, Creamy, Comforting