Ingredients with Measurements:
- 500g macaroni pasta
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup Dairylea cheese spread
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni pasta 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 it turns golden brown.
4. Gradually whisk in the milk, garlic powder, onion powder, mustard powder, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Add the shredded cheddar cheese and Dairylea cheese spread to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until the pasta is coated evenly.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle the 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.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F (190°C)
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 550
- Total fat: 26g
- Saturated fat: 15g
- Cholesterol: 75mg
- Sodium: 830mg
- Total carbohydrates: 52g
- Dietary fiber: 2g
- Sugars: 9g
- Protein: 26g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of macaroni.
- You can use any type of cheese you prefer instead of cheddar.
- You can use any type of breadcrumbs you prefer.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meatier version.
- Add diced tomatoes or green chilies for a bit of spice.
- Add cooked broccoli or cauliflower for a healthier version.
Tips and tricks:
- Be sure to cook the pasta until al dente so it doesn't become mushy when baked.
- Use a whisk to ensure the cheese sauce is smooth and creamy.
- Use a combination of different cheeses for a more complex flavor.
Storage instructions:
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the macaroni and cheese in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Steamed broccoli
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the macaroni and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, and comforting.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting