Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Boli (chopped)
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- 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 saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Add the garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the cheddar cheese, mozzarella cheese, and Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni and Boli to the cheese sauce. Stir until the macaroni is coated with the sauce.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the breadcrumbs on 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 the cheese is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 580
Fat: 34g
Saturated Fat: 20g
Cholesterol: 105mg
Sodium: 780mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, mozzarella, and Parmesan.
- You can substitute the Boli with any other meat or vegetable.
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.
- Add chopped broccoli or spinach for a healthier version.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the macaroni.
- Use a whisk to make sure the cheese sauce is smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover mac and cheese 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.
- Top the mac and cheese with chopped parsley or scallions for a pop of color.
Garnishes:
- Chopped parsley or scallions
- Crushed red pepper flakes
- Crumbled bacon
Pairings:
- Serve the mac and cheese 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 or cream to thin it out.
- If the mac and cheese is too dry, add more cheese or milk to the 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:
- 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
- Savory
- Comforting
Serving suggestions:
- Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or BBQ.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting