Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup Mexican beer (such as Corona or Modelo)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded cheddar cheese
- 1/2 cup panko breadcrumbs
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 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 is smooth and bubbly.
4. Gradually whisk in milk and beer, stirring constantly to prevent lumps. Add garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until sauce has thickened.
5. Remove saucepan from heat and stir in shredded cheddar cheese until melted and smooth.
6. Add cooked macaroni to cheese sauce and stir until well coated.
7. Transfer macaroni and cheese mixture to a 9x13 inch baking dish. Sprinkle panko breadcrumbs evenly over the top.
8. Cover baking dish with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes, until breadcrumbs are golden brown and macaroni and cheese is hot and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 500
Total Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
Sodium: 700mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 4g
Protein: 20g
Substitutions for ingredients:
- Mexican beer can be substituted with any type of beer or even white wine.
- Cheddar cheese can be substituted with any type of cheese that melts well, such as Monterey Jack or Gouda.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or chorizo to the macaroni and cheese for a meaty twist.
- Top with sliced jalapeños or diced tomatoes for a pop of color and flavor.
- Use different types of cheese, such as pepper jack or blue cheese, for a unique flavor profile.
Tips and Tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
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 hot and bubbly.
Presentation Ideas:
Serve in individual ramekins for a cute and rustic presentation.
Garnishes:
Top with chopped fresh parsley or cilantro for a pop of color.
Pairings:
Serve with a crisp green salad or roasted vegetables for a balanced meal.
Suggested Side Dishes:
- Garlic bread
- Roasted Brussels sprouts
- Grilled corn on the cob
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk or beer to thin it out.
- If the breadcrumbs are not browning, place the baking dish under the broiler for a few minutes.
Food Safety Advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Macaroni and cheese is a classic American comfort food that originated in the 18th century. It was popularized in the United States during the Great Depression as a cheap and filling meal.
Flavor Profiles:
Creamy, cheesy, and slightly tangy from the beer.
Serving Suggestions:
Serve as a main dish for dinner or as a side dish for a potluck or barbecue.
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