Ingredients with Measurements:
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup moonshine
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add the whole milk and heavy cream, whisking constantly to prevent lumps. Add the moonshine, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the sauce and stir until the macaroni is coated with the cheese sauce.
7. Transfer the mac and cheese to a 9x13 inch baking dish. Sprinkle the panko breadcrumbs over the top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, 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: 35-40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 680
- Fat: 40g
- Carbohydrates: 51g
- Protein: 26g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, mozzarella, and Parmesan.
- You can use any type of alcohol instead of moonshine.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapenos or green chilies for a spicy version.
- Add cooked broccoli or cauliflower for a veggie version.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy in the sauce.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the mac and cheese in a microwave-safe dish for 1-2 minutes, or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
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 or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk to moisten it.
Food safety advice:
- Be sure to cook the macaroni and cheese sauce to the proper temperature to prevent foodborne illness.
Food history:
- Mac and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
- Creamy, cheesy, smoky, and slightly boozy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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