Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup Bludwine
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making the cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to the 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. Whisk in the flour until smooth and cook for 1-2 minutes.
4. Gradually whisk in the whole milk and Bludwine until the mixture is smooth. Add the garlic powder, onion powder, paprika, salt, and black pepper and continue to whisk until the mixture thickens, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the shredded cheddar and mozzarella cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the macaroni and cheese into a 9x13 inch baking dish and sprinkle the panko breadcrumbs over the top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
10. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 45g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and mozzarella.
- You can use any type of breadcrumbs instead of panko.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meatier version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add chopped broccoli or spinach for a healthier version.
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't become mushy in the cheese sauce.
- Use whole milk for a creamier cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving so it sets up and is easier to cut.
Storage instructions:
- Store any leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the macaroni and cheese, place it in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a more elegant 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 macaroni and cheese is too dry, add more cheese or milk to the cheese sauce.
Food safety advice:
- Make 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 is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
- Creamy, cheesy, tangy, slightly sweet
Serving suggestions:
- Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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