Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- Large pot
- Colander
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package instructions in a large pot of salted boiling water until al dente. Drain the macaroni in a colander and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and continue to whisk until the mixture is smooth and thickened, about 5-7 minutes.
5. Add the shredded cheddar cheese, shredded Gruyere cheese, and grated Parmesan cheese to the pot, stirring until the cheese is melted and the mixture is smooth.
6. Stir in the salt, black pepper, cayenne pepper, and nutmeg.
7. Add the cooked macaroni to the cheese sauce and stir until the macaroni is coated evenly.
8. Pour the macaroni 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, or until the top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 550
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 85mg
- Sodium: 800mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 7g
- Protein: 27g
Substitutions for ingredients:
- You can substitute the Gruyere cheese with Swiss cheese or fontina cheese.
- You can use any type of pasta instead of elbow macaroni.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty version.
- Add chopped jalapenos or hot sauce for a spicy version.
- Add chopped broccoli or spinach for a healthier version.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use whole milk for a creamier sauce.
- Grate the cheese yourself for a smoother sauce.
Storage instructions:
- Store any 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 for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a fancy presentation.
Garnishes:
- Top the macaroni and cheese with chopped parsley or chives for a pop of color.
Pairings:
- Serve the macaroni and cheese 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 to thin it out.
- If the macaroni and cheese is too dry, add more cheese or milk to the sauce.
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:
- Macaroni and cheese originated in Italy and was brought to America by Thomas Jefferson.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Savory, Comforting