Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add milk, whisking constantly until the mixture is smooth. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Add cheddar cheese, mozzarella cheese, and Parmesan cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. Add garlic powder, onion powder, salt, and pepper to the cheese sauce. Stir until well combined.
7. Add cooked macaroni to the cheese sauce and stir until the macaroni is coated with the sauce.
8. Pour the mac and cheese mixture into a baking dish.
9. Sprinkle panko breadcrumbs over the top of the mac and cheese.
10. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 600mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 6g
Protein: 24g
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 gluten-free flour and pasta to make this recipe gluten-free.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie version.
- Add hot sauce or cayenne pepper for a spicy version.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a combination of cheeses for the best flavor.
- Use panko breadcrumbs for a crispy topping.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve 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.
- If the mac and cheese is too dry, add more cheese or milk.
Food safety advice:
- Make sure to cook the macaroni until al dente to prevent it from becoming mushy in the oven.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Flummadiddle is a word that means nonsense or foolishness. It's unclear how this dish got its name, but it's a fun and delicious twist on traditional mac and cheese.
Flavor profiles:
- Creamy, cheesy, and slightly tangy.
Serving suggestions:
- Serve hot and bubbly straight out of the oven.
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Taste: Creamy, Cheesy, Savory, Comforting