Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced pickled jalapenos
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni in a large pot of boiling salted water 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 the mixture is smooth and bubbly.
4. Gradually whisk in the whole milk, stirring constantly to prevent lumps from forming. Cook the mixture for 5-7 minutes until it thickens and coats the back of a spoon.
5. Add the shredded cheddar cheese and Monterey Jack cheese to the saucepan, stirring until the cheese is melted and the sauce is smooth.
6. Stir in the diced pickled jalapenos and garlic powder. Season the sauce with salt and pepper to taste.
7. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
8. Transfer the mac and cheese to an oven-safe baking dish and bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
9. Remove the baking dish from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 570
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 580mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 8g
Protein: 27g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of elbow macaroni.
- If you don't have pickled jalapenos, you can use fresh jalapenos instead.
- You can use any type of cheese you prefer instead of cheddar and Monterey Jack.
Variations:
- Add cooked bacon or diced ham to the mac and cheese for a meaty twist.
- Top the mac and cheese with breadcrumbs or crushed tortilla chips before baking for added crunch.
- Use a combination of different cheeses for a more complex flavor.
Tips and tricks:
- Be sure to cook the pasta until it is al dente so it doesn't become mushy in the cheese sauce.
- Whisk the cheese sauce constantly to prevent lumps from forming.
- Let the mac and cheese cool for a few minutes before serving so it sets up and is easier to cut.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the mac and cheese, place it in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Top the mac and cheese with chopped fresh cilantro or sliced green onions for added color and flavor.
Pairings:
This mac and cheese pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
- Roasted broccoli
- Grilled corn on the cob
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk a little at a time until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese sauce or milk to loosen it up.
Food safety advice:
Be sure to cook the mac and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mac and cheese is a classic comfort food that has been enjoyed in the United States since the 1800s.
Flavor profiles:
This mac and cheese is creamy, cheesy, and has a spicy kick from the jalapenos.
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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