Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- 9x13 inch baking dish
- Mixing bowls
- Whisk or wooden spoon
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Gradually add the whole milk, whisking constantly to prevent lumps from forming.
6. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir to combine.
7. Cook the sauce for 5-7 minutes, stirring occasionally, until it thickens.
8. Add the shredded cheddar cheese and grated Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
9. Add the cooked macaroni to the cheese sauce and stir to combine.
10. Pour the macaroni and cheese into a 9x13 inch baking dish.
11. Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese.
12. Cover the baking dish with aluminum foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, until the breadcrumbs are golden brown and the cheese is bubbly.
14. Let the macaroni and cheese cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 569
- Fat: 31g
- Carbohydrates: 47g
- Protein: 26g
Substitutions for ingredients:
- You can use any type of pasta you like instead of elbow macaroni.
- You can use any type of cheese you like instead of cheddar and Parmesan.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before baking.
- Top the macaroni and cheese with sliced tomatoes or jalapeños before baking.
- Make a gluten-free version by using gluten-free pasta and gluten-free breadcrumbs.
Tips and tricks:
- Be sure to cook the pasta until al dente so it doesn't become mushy when baked.
- Use whole milk for a creamier sauce.
- Let the macaroni and cheese cool for a few minutes before serving so it's easier to cut and serve.
Storage instructions:
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover macaroni and cheese in the microwave or oven 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.
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 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's safe to eat.
Food history:
- Macaroni and cheese has been a popular dish in the United States since the 1800s.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting, Rich