Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Wooden spoon
- 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 medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
4. Gradually whisk in the whole milk and Frank's RedHot sauce. Add the garlic powder, onion powder, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the mixture thickens.
5. Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth.
6. In a mixing bowl, combine the cooked macaroni and cheese sauce. Mix well.
7. Transfer the mac and cheese mixture to a 9x13 inch baking dish. Sprinkle the panko breadcrumbs on 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, or until the breadcrumbs are golden brown and the cheese is bubbly.
10. Garnish with chopped fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 525
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 1050mg
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 7g
- Protein: 21g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar cheese.
- You can use gluten-free flour and pasta to make this recipe gluten-free.
Variations:
- Add cooked bacon or diced jalapeños for extra flavor and heat.
- Use Frank's RedHot Buffalo Wing Sauce instead of Original Cayenne Pepper Sauce for a different flavor profile.
- Make this recipe vegetarian by using vegetable broth instead of chicken broth.
Tips and tricks:
- Make sure to cook the pasta al dente so it doesn't become mushy when baked.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a fancy presentation.
- Top the mac and cheese with additional shredded cheese and broil until melted and bubbly.
Garnishes:
- Chopped fresh parsley
- Cooked bacon
- Diced jalapeños
- Shredded cheese
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a cold beer or glass of white wine.
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 breadcrumbs are not crispy enough, broil the mac and cheese for a few minutes until golden brown.
Food safety advice:
- Make sure to cook the mac and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mac and cheese is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
- Spicy, cheesy, creamy, savory
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A