Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Gouda cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped broccoli florets
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Wooden spoon or whisk for stirring
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.
4. Gradually pour in whole milk and heavy cream, whisking constantly until mixture is smooth and thickened.
5. Add shredded Gouda cheese, cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until cheese is melted and sauce is smooth.
6. Add chopped broccoli florets to the cheese sauce and stir until evenly coated.
7. Add cooked macaroni to the cheese sauce and stir until evenly coated.
8. Transfer mac and cheese mixture to a 9x13 inch baking dish.
9. Bake for 20-25 minutes, until top is golden brown and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 600
- Fat: 36g
- Carbohydrates: 45g
- Protein: 24g
Substitutions for ingredients:
- Gouda cheese can be substituted with any other type of cheese such as Swiss, Fontina, or Gruyere.
- Cheddar cheese can be substituted with any other type of cheese such as Colby, Monterey Jack, or Pepper Jack.
- Broccoli can be substituted with any other vegetable such as cauliflower, peas, or spinach.
Variations:
- Add cooked bacon or ham for a meaty version.
- Use gluten-free pasta for a gluten-free version.
- Add breadcrumbs to the top before baking for a crispy topping.
Tips and tricks:
- Make sure to cook the pasta al dente so it doesn't become mushy when baked.
- Don't overcook the broccoli, it should be slightly tender but still have a bit of crunch.
- Use a good quality cheese for the best flavor.
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 more elegant presentation.
Garnishes:
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables or a green salad.
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the cheese sauce is too thin, add more cheese to thicken it up.
Food safety advice:
- Make sure to cook the macaroni and broccoli to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
- Creamy, cheesy, and slightly savory.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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