Ingredients with Measurements:
- 1 pound elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup crumbled queso fresco cheese
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 corundas (Mexican tamales)
Special Equipment Needed:
- Large pot
- Colander
- Medium 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 package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, garlic powder, onion powder, and cayenne pepper until smooth.
4. Gradually whisk in the milk until the mixture is smooth. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the cheddar cheese and queso fresco cheese until melted and smooth.
6. Stir in the sour cream until well combined. Season with salt and pepper to taste.
7. Add the cooked macaroni to the cheese sauce and stir until well coated.
8. Cut the corundas into small pieces and stir them into the mac and cheese.
9. Pour the mac and cheese into a 9x13 inch baking dish. Cover with aluminum foil.
10. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
11. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 548
Fat: 27g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 528mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 5g
Protein: 24g
Substitutions for ingredients:
- You can use any type of cheese you like in this recipe.
- If you don't have corundas, you can use regular tamales or omit them altogether.
Variations:
- Add cooked bacon or chorizo to the mac and cheese for extra flavor.
- Use different types of pasta, such as penne or fusilli.
- Add diced tomatoes or green chilies for a pop of color and flavor.
Tips and Tricks:
- Be sure to stir the cheese sauce constantly to prevent it from burning or sticking to the bottom of the saucepan.
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage Instructions:
- Store any leftover mac and cheese 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 cozy presentation.
- Garnish with chopped cilantro or green onions for a pop of color.
Garnishes:
- Chopped cilantro
- Green onions
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested Side Dishes:
- Roasted broccoli
- Grilled zucchini
- Caesar salad
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese sauce or milk.
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:
- Mac and cheese is a classic American dish that originated in the 1800s. It was originally made with macaroni and a simple cheese sauce, but has since evolved to include a variety of cheeses and add-ins.
Flavor Profiles:
- Creamy
- Cheesy
- Spicy (if using cayenne pepper)
Serving Suggestions:
- Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Cheesy, Comforting, Rich, Savory