Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling macaroni
- Medium saucepan for making the cheese sauce
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the 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 milk, making sure there are no lumps. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Add the cheddar cheese, Parmesan cheese, garlic, thyme, and rosemary to the saucepan. Stir until the cheese is melted and the herbs are evenly distributed. Season with salt and pepper to taste.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Transfer the macaroni and cheese to an oven-safe baking dish.
8. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
9. Let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 506
- Fat: 24g
- Carbohydrates: 47g
- Protein: 23g
- Fiber: 2g
- Sugar: 5g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and Parmesan.
- You can use dried herbs instead of fresh.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped spinach or kale for a healthier version.
- Add hot sauce or chili flakes for a spicy version.
Tips and tricks:
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Use whole milk for a creamier sauce.
- Use freshly grated cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving, as it will be very hot.
Storage instructions:
- Store any 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 the macaroni and cheese in individual ramekins for a cute presentation.
- Top with breadcrumbs or extra cheese for added texture.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
- Crumbled bacon or pancetta.
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.
- If the cheese sauce is too thin, add more cheese.
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 in the 14th century, but became popular in the United States in the 20th century.
Flavor profiles:
- Creamy, cheesy, garlicky, herby.
Serving suggestions:
- Serve hot as a main dish or side dish.
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