Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 4 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special Equipment Needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
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. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
4. Gradually whisk in milk, garlic powder, onion powder, ground mustard, cayenne pepper, paprika, salt, and pepper. Cook, whisking constantly, until mixture thickens and comes to a boil.
5. Reduce heat to low and stir in shredded cheddar cheese and Parmesan cheese until melted and smooth.
6. Add cooked macaroni to cheese sauce and stir until well coated.
7. Pour macaroni and cheese into a 9x13 inch baking dish. Sprinkle panko breadcrumbs evenly over the top.
8. Cover dish with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes until top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 550
- Total Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 95mg
- Sodium: 670mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 26g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Sharp cheddar cheese can be substituted with mild cheddar cheese or a blend of cheddar and Monterey Jack cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie version.
- Use different types of pasta, such as penne or fusilli.
Tips and Tricks:
- Be sure to cook the pasta al dente to avoid it becoming mushy when baked.
- Use freshly grated Parmesan cheese for the best flavor.
- For a creamier sauce, add a splash of heavy cream or half-and-half.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or oven until heated through.
Presentation Ideas:
- Serve in individual ramekins for a fancy presentation.
- Garnish with chopped parsley or chives.
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 a splash of milk to thin it out.
- If the top is browning too quickly, cover with foil and continue baking.
Food Safety Advice:
- Be 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 originated in Italy, but it became popular in the United States during the Great Depression as a cheap and filling meal.
Flavor Profiles:
- Creamy, cheesy, and slightly spicy.
Serving Suggestions:
- Serve hot and bubbly straight out of the oven.
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