Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Cholula hot sauce
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown.
4. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
5. Add the garlic powder, onion powder, paprika, salt, and black pepper. Stir to combine.
6. Add the Cholula hot sauce and stir to combine.
7. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth.
8. Add the Parmesan cheese and stir to combine.
9. Add the cooked macaroni to the cheese sauce and stir to combine.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. Cover the dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
13. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 570
Fat: 36g
Saturated Fat: 22g
Cholesterol: 115mg
Sodium: 780mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 5g
Protein: 23g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Whole milk can be substituted with low-fat milk.
- Heavy cream can be substituted with half-and-half.
- Cheddar cheese can be substituted with any other type of cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add sautéed onions and bell peppers for a veggie version.
- Add diced tomatoes and jalapeños for a spicy version.
Tips and tricks:
- Use a good quality Cholula hot sauce for the best flavor.
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Use freshly grated cheese for the best melting and flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, garlic bread, or roasted sweet potatoes.
Troubleshooting advice:
If the mac and cheese is too thick, add a splash of milk to thin it out. If it's 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's safe to eat.
Food history:
Mac and cheese is a classic American comfort food that dates back to the 1800s. It became popular during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, spicy, and savory.
Serving suggestions:
Serve the mac and cheese as a main dish or as a side dish for a barbecue or potluck.
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