Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 can (15 ounces) creamed corn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
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 until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned.
4. Gradually whisk in the milk and cream until smooth. Stir in the creamed corn, garlic powder, onion powder, thyme, salt, and black pepper.
5. Bring the mixture to a simmer and cook for 5-7 minutes until thickened.
6. Stir in the cheddar cheese and Parmesan cheese until melted and smooth.
7. Add the cooked macaroni to the cheese sauce and stir to combine.
8. Pour the mac and cheese into a 9x13 inch baking dish and cover with aluminum foil.
9. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until golden brown and bubbly.
10. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 560
- Fat: 28g
- Carbohydrates: 54g
- Protein: 23g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Cheddar cheese can be substituted with any type of shredded cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add diced jalapeños or hot sauce for a spicy version.
- Use different types of pasta, such as penne or rotini.
- Add breadcrumbs or crushed crackers on top for a crunchy topping.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store 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 presentation.
- Top with additional chopped parsley or grated cheese for a pop of color.
Garnishes:
- Chopped parsley
- Grated cheese
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese or cream to make it creamier.
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 originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy
- Cheesy
- Sweet (from the creamed corn)
- Savory (from the garlic powder, onion powder, and thyme)
Serving suggestions:
- Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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