Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium pot for making cheese sauce
- Colander
- Wooden spoon or whisk
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to package instructions. Drain and set aside.
3. In a medium pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes.
5. Add the shredded 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 and broccoli to the cheese sauce. Stir until everything is evenly coated.
7. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the top is golden brown and crispy.
8. Let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 455
- Fat: 20g
- Carbohydrates: 47g
- Protein: 20g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of pasta you like instead of elbow macaroni.
- You can use any type of cheese you like instead of cheddar.
- You can use frozen broccoli instead of fresh.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie-packed version.
- Use different types of cheese, such as gouda or gruyere, for a more complex flavor.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use whole milk for a creamier sauce.
- Make sure to whisk the cheese sauce constantly to prevent lumps.
- If the sauce is too thick, add more milk until it reaches the desired consistency.
Storage instructions:
- Store any 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 cute presentation.
- Top with breadcrumbs or chopped herbs for added texture and flavor.
Garnishes:
- Chopped parsley or chives
- Grated Parmesan cheese
- Crushed red pepper flakes
Pairings:
- Green salad
- Garlic bread
- Roasted vegetables
Suggested side dishes:
- Roasted sweet potatoes
- Grilled chicken
- Steamed asparagus
Troubleshooting advice:
- If the cheese sauce is too thin, add more cheese.
- If the cheese sauce is too thick, add more milk.
- If the top of the mac and cheese is not crispy enough, broil for a few minutes at the end of cooking.
Food safety advice:
- Make sure to cook the broccoli until it is tender to avoid any potential foodborne illnesses.
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, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting