Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making 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 package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the whole milk, salt, black pepper, cayenne pepper, and nutmeg. Cook for 5-7 minutes, whisking constantly, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the shredded cheddar cheese and grated Parmesan 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.
8. Sprinkle the panko bread crumbs evenly over the top of the macaroni 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 bread crumbs are golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 590
Fat per serving: 33g
Carbohydrates per serving: 43g
Protein per serving: 28g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Sharp cheddar cheese can be substituted with any 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 for a meatier version.
- Add chopped jalapeños or hot sauce for a spicy kick.
- Add cooked broccoli or cauliflower for a vegetable-packed version.
Tips and tricks:
- Make sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use freshly grated Parmesan cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
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 ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top for a pop of color.
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 desired consistency is reached.
- If the bread crumbs are not browning, broil for 1-2 minutes until golden brown.
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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Macaroni and cheese originated in Italy and was brought to America by Thomas Jefferson in the late 18th century. It became a popular comfort food during the Great Depression and has remained a staple in American cuisine ever since.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve as a main dish for a family dinner or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Savory, Comforting, Rich