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 salt
- 1/2 teaspoon black pepper
- 2 cups grated Coolea cheese
- 1/4 cup chopped fresh chives
Special equipment needed:
- Large pot for cooking pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Slowly whisk in the milk and heavy cream until the mixture is smooth.
6. Add the salt and black pepper and continue to whisk until the mixture thickens, about 5-7 minutes.
7. Remove the saucepan from the heat and stir in the grated Coolea cheese until it is melted and the sauce is smooth.
8. Add the cooked macaroni to the cheese sauce and stir until the pasta is coated.
9. Stir in the chopped chives.
10. Pour the macaroni and cheese into a 9x13 inch baking dish.
11. Bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
12. Let the macaroni and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 35g
Carbohydrates: 50g
Protein: 22g
Sodium: 700mg
Substitutions for ingredients:
- Coolea cheese can be substituted with any other hard cheese such as cheddar or gouda.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Fresh chives can be substituted with dried chives or green onions.
Variations:
- Add cooked bacon or ham for a meaty version.
- Substitute macaroni with other pasta shapes such as penne or fusilli.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of cheese such as blue cheese or feta for a unique twist.
Tips and tricks:
- Be sure to cook the pasta until al dente to prevent it from becoming mushy in the cheese sauce.
- Use a whisk to ensure the cheese sauce is smooth and creamy.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese sauce to set.
Storage instructions:
Leftovers can be stored 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 and cozy presentation.
Garnishes:
Garnish with additional chopped chives or a sprinkle of paprika for added color.
Pairings:
Pair with a crisp green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Garlic bread
- Steamed broccoli
- Roasted carrots
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the cheese sauce is too thin, add more cheese to thicken it up.
Food safety advice:
- Be 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 has been a popular dish in America since the 1800s and has since become a classic comfort food.
Flavor profiles:
Creamy, cheesy, savory, and slightly tangy.
Serving suggestions:
Serve as a main dish for a cozy weeknight dinner or as a side dish for a potluck or holiday gathering.
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