Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup grated Bukayo (coconut candy)
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Mixing spoon
- Whisk
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 pour in milk while whisking constantly. Add garlic powder, onion powder, salt, and black pepper. Continue whisking until mixture thickens, about 5-7 minutes.
5. Add shredded cheddar cheese and Bukayo to the saucepan. Stir until cheese is melted and mixture is smooth.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour macaroni and cheese into a 9x13 inch baking dish. Sprinkle breadcrumbs on top.
8. Bake for 25-30 minutes, or until breadcrumbs are golden brown and macaroni and cheese is bubbly.
9. Let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 51g
Protein: 24g
Sodium: 730mg
Sugar: 12g
Substitutions for ingredients:
- Whole milk can be substituted with skim milk or 2% milk.
- Cheddar cheese can be substituted with any type of cheese.
- Bukayo can be substituted with shredded coconut or coconut flakes.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or bell peppers for a veggie version.
- Use different types of cheese for a unique flavor.
Tips and tricks:
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Use freshly grated cheese for the best flavor.
- If the cheese sauce is too thick, add more milk to thin it out.
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 in individual bowls or on a large platter. Garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions.
Pairings:
Green salad or roasted vegetables.
Suggested side dishes:
Garlic bread or dinner rolls.
Troubleshooting advice:
- If the cheese sauce is too thin, add more cheese.
- If the macaroni and cheese is too dry, add more milk.
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 originated in Italy and was brought to America by Thomas Jefferson. It became popular in the United States during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, and sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
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Taste: Creamy, Cheesy, Savory, Comforting