Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Fivemiletown cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Whisk
- Oven-safe baking dish
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 large pot, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes until golden brown.
5. Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
6. Add the Dijon mustard, garlic powder, onion powder, cayenne pepper, paprika, nutmeg, salt, and black pepper. Stir to combine.
7. Cook the sauce for 5-7 minutes until thickened.
8. Remove the pot from the heat and stir in the shredded Fivemiletown cheddar cheese until melted and smooth.
9. Add the cooked macaroni to the cheese sauce and stir to combine.
10. Pour the mac and cheese into an oven-safe baking dish.
11. Sprinkle the breadcrumbs over the top of the mac and cheese.
12. Bake for 25-30 minutes until the top is golden brown and the cheese is bubbly.
13. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 526
Fat: 23g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 651mg
Carbohydrates: 55g
Fiber: 2g
Sugar: 8g
Protein: 22g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with low-fat or skim milk.
- Fivemiletown cheddar cheese can be substituted with any other type of cheddar cheese.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add cooked broccoli or cauliflower for a veggie version.
Tips and tricks:
- Don't overcook the macaroni as it will continue to cook in the oven.
- Use freshly shredded cheese for the best melting and flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mac and cheese in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the mac and cheese for a pop of color.
Pairings:
Serve the mac and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk to thin it out.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the macaroni to the correct temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, savory, slightly spicy.
Serving suggestions:
Serve the mac and cheese as a main dish or as a side dish to a larger meal.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting