Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Clonmore cheese
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Special Equipment Needed:
- Large pot
- Colander
- Whisk
- 9x13 inch baking dish
- Aluminum foil
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 large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly pour in the milk while whisking constantly to avoid lumps. Add the garlic powder, onion powder, thyme, salt, and black pepper. Keep whisking until the mixture thickens, about 5-7 minutes.
5. Add the Clonmore cheese and cheddar cheese to the pot and stir until the cheese is fully melted and the sauce is smooth.
6. Add the cooked macaroni to the pot and stir until the macaroni is fully coated with the cheese sauce.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the breadcrumbs over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 26g
Saturated Fat: 16g
Cholesterol: 83mg
Sodium: 800mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 9g
Protein: 26g
Substitutions for ingredients:
- Clonmore cheese can be substituted with any other semi-hard cheese such as Gouda or Cheddar.
- Whole milk can be substituted with 2% or skim milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapenos or hot sauce for a spicy version.
- Add chopped broccoli or spinach for a healthier version.
Tips and Tricks:
- Don't overcook the macaroni as it will continue to cook in the oven.
- Use a whisk to avoid lumps in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage Instructions:
Leftovers 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 fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Caesar salad
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food Safety Advice:
- Make sure to cook the macaroni until al dente to avoid a mushy texture.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mac and cheese originated in Italy and was brought to America by Thomas Jefferson. It became popular during the Great Depression as a cheap and filling meal.
Flavor Profiles:
Creamy, cheesy, savory.
Serving Suggestions:
Serve the mac and cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting