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
- 1/4 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
- Wooden spoon
- Aluminum foil
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 saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk, whisking constantly to prevent lumps from forming.
6. Add the salt, black pepper, garlic powder, and cayenne pepper. Stir to combine.
7. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens and coats the back of a spoon.
8. Remove the saucepan from the heat and add the cheddar cheese, stirring until melted and 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 Parmesan cheese and panko breadcrumbs 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 top is golden brown and crispy.
14. Let the macaroni and cheese cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 575
Fat: 29g
Saturated Fat: 17g
Cholesterol: 87mg
Sodium: 1015mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 9g
Protein: 28g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with 2% or skim milk.
- Cheddar cheese can be substituted with any other type of cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before baking.
- Add diced tomatoes or roasted red peppers to the macaroni and cheese before baking.
- Use different types of cheese, such as Gouda or Swiss, for a different flavor.
- Top the macaroni and cheese with sliced jalapeños for a spicy kick.
Tips and tricks:
- Make sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps from forming in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftover macaroni and cheese can be stored 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 heat for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the macaroni and cheese before serving.
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:
Make 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 is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve the macaroni and cheese with a glass of red wine or a cold beer.
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Taste: Creamy, Cheesy, Savory, Comforting