Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Colby cheese
- 1 cup 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 350°F.
2. Cook the elbow macaroni according to package instructions in a large pot of boiling salted water 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, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Cook, whisking constantly, until the mixture thickens and comes to a simmer, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the Colby cheese and cheddar cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the mac and cheese into a 9x13 inch baking dish and sprinkle the panko breadcrumbs on 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, or until the top is golden brown and crispy.
10. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 570
Fat: 27g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 800mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 9g
Protein: 24g
Substitutions for ingredients:
- You can use any type of pasta you like instead of elbow macaroni.
- You can use any type of cheese you like instead of Colby and cheddar.
Variations:
- Add cooked bacon or ham for a meaty version of mac and cheese.
- Add chopped jalapeños or hot sauce for a spicy version of mac and cheese.
- Add chopped broccoli or spinach for a healthier version of mac and cheese.
Tips and tricks:
- Make sure to cook the pasta al dente so it doesn't become mushy when baked.
- Use whole milk for a creamier sauce.
- Don't overcook the cheese sauce or it may become grainy.
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 cute and fancy presentation.
Garnishes:
Sprinkle chopped parsley or green onions on top for a pop of color.
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 to thin it out.
- If the cheese sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the macaroni and cheese until it reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
Creamy, cheesy, and comforting.
Serving suggestions:
Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or party.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting