Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Medium saucepan
- Whisk
- 9x13 inch baking dish
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. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Gradually whisk in milk, salt, black pepper, garlic powder, and cayenne pepper. Cook for 5-7 minutes, whisking constantly, until mixture thickens.
5. Remove from heat and stir in shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
6. Add cooked macaroni to cheese sauce and stir until well coated.
7. Pour mac and cheese into a 9x13 inch baking dish.
8. Sprinkle panko breadcrumbs over the top of the mac and cheese.
9. Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 550
- Fat: 30g
- Carbohydrates: 46g
- Protein: 25g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Cheddar cheese can be substituted with any other type of cheese, such as Gouda or Swiss.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add chopped broccoli or spinach for a veggie version.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- Make sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Stir the cheese sauce constantly to prevent it from burning or sticking to the bottom of the pan.
- For a creamier mac and cheese, add an extra cup of milk to the cheese sauce.
Storage instructions:
- Store 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 fancy presentation.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the mac and cheese is too dry, add an extra 1/2 cup of milk to the cheese sauce.
- If the mac and cheese is too runny, add an extra 1/4 cup of flour to the cheese 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 1700s.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and bubbly straight from the oven.
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Taste: Creamy, Cheesy, Savory, Comforting