Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups shredded cheddar cheese
- 1 cup panko bread crumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Wooden spoon
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add milk and cream, whisking constantly to prevent lumps. Add garlic powder, onion powder, dry mustard, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until sauce thickens.
5. Add shredded cheddar cheese to the sauce and stir until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour mac and cheese into a 9x13 inch baking dish.
8. In a mixing bowl, combine panko bread crumbs, chopped parsley, and a pinch of salt. Sprinkle the mixture over the mac and cheese.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
11. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 35g
Carbohydrates: 45g
Protein: 25g
Sodium: 600mg
Substitutions for ingredients:
- Elbow macaroni can be substituted with any pasta shape.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Cheddar cheese can be substituted with any other type of cheese, such as Gouda or Monterey Jack.
- Panko bread crumbs can be substituted with regular bread crumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapenos or hot sauce for a spicy version.
- Add cooked broccoli or cauliflower for a veggie-packed version.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving, as it will be very hot.
Storage instructions:
Leftovers can be stored 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 the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped parsley or chives on top of the mac and cheese for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream.
- 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 prevent it from becoming mushy.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Brunswick Mum Mac and Cheese is a classic comfort food dish that originated in the United States. It is a popular dish for families and is often served at potlucks and parties.
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, Rich