Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- Large pot
- Whisk
- 9x13 inch baking dish
- 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 large pot, melt butter over medium heat. Whisk in flour until smooth and cook for 1-2 minutes.
4. Gradually whisk in milk and continue to whisk until mixture is smooth and thickened, about 5-7 minutes.
5. Add cheddar, mozzarella, and parmesan cheese to the pot and stir until melted and smooth.
6. Stir in salt, black pepper, cayenne pepper, and nutmeg.
7. Add cooked macaroni to the pot and stir until well coated with cheese sauce.
8. Pour macaroni and cheese into a 9x13 inch baking dish.
9. Cover with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10-15 minutes until top is golden brown and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 600
- Fat: 33g
- Carbohydrates: 49g
- Protein: 26g
Substitutions for ingredients:
- Any type of pasta can be used instead of elbow macaroni.
- Any type of cheese can be used instead of cheddar, mozzarella, and parmesan.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add cooked broccoli or spinach for a veggie version.
Tips and tricks:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy in the cheese sauce.
- Use whole milk for a creamier sauce.
- Stir the cheese sauce constantly to prevent it from burning or sticking to the pot.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
Garnishes:
- Top with chopped parsley or chives for a pop of color.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the macaroni and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Be 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.
Flavor profiles:
- Creamy, cheesy, and comforting.
Serving suggestions:
- Serve hot and fresh out of the oven.
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Taste: Creamy, Cheesy, Savory, Comforting