Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk and continue to whisk until the mixture thickens, about 5-7 minutes.
5. Add the cheddar and mozzarella cheese to the pot and stir until melted and smooth.
6. Season the cheese sauce with salt, black pepper, paprika, and garlic powder.
7. Add the cooked macaroni to the cheese sauce and stir until well combined.
8. Transfer the macaroni and cheese to an oven-safe baking dish.
9. Sprinkle the breadcrumbs over the top of the macaroni and cheese.
10. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the cheese is bubbly.
11. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 548
- Fat: 26g
- Carbohydrates: 51g
- Protein: 27g
- Fiber: 2g
- Sugar: 7g
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 mozzarella.
- You can use gluten-free flour and pasta to make this recipe gluten-free.
Variations:
- Add cooked bacon, ham, or sausage to the macaroni and cheese for a meaty version.
- Add diced tomatoes, spinach, or broccoli to the macaroni and cheese for a veggie version.
- Add hot sauce, mustard, or Worcestershire sauce to the cheese sauce for a spicy version.
Tips and tricks:
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Use a whisk to make sure the cheese sauce is smooth and lump-free.
- Use a mixture of cheeses for a more complex flavor.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a fancy presentation.
- Garnish with fresh herbs or chopped scallions for color and flavor.
Garnishes:
- Fresh herbs, such as parsley or basil
- Chopped scallions
- Crumbled bacon
Pairings:
- Serve with a green salad or roasted vegetables for a balanced meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic bread
- Grilled asparagus
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 or milk to moisten it.
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 is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting