Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 ounces) diced green chilies, drained
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 the oven to 375°F.
2. Cook the elbow macaroni according to 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.
4. Slowly whisk in the milk and heavy cream, making sure to break up any lumps. Add the garlic powder, onion powder, salt, and black pepper.
5. Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently, until the sauce has thickened.
6. Add the shredded cheddar cheese and Monterey Jack cheese to the sauce, stirring until melted and smooth.
7. Stir in the drained green chilies.
8. Add the cooked macaroni to the cheese sauce and stir until well coated.
9. Pour the mac and cheese mixture into a 9x13 inch baking dish and cover with aluminum foil.
10. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and the cheese is bubbly.
11. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 570
Fat: 35g
Saturated Fat: 21g
Cholesterol: 110mg
Sodium: 720mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 6g
Protein: 21g
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 Monterey Jack.
- You can use fresh green chilies instead of canned.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a colorful twist.
- Use gluten-free pasta and flour for a gluten-free version.
Tips and Tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a good-quality cheese for the best flavor.
- You can make the cheese sauce ahead of time and store it in the refrigerator until ready to use.
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 the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Top with chopped fresh parsley or cilantro for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
Food Safety Advice:
- Make sure to cook the macaroni until al dente to avoid a mushy texture.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mac and cheese is a classic comfort food that originated in Italy in the 14th century. It was brought to America by Thomas Jefferson, who served it at a state dinner in 1802.
Flavor Profiles:
Creamy, cheesy, with a slight kick from the green chilies.
Serving Suggestions:
Serve hot and enjoy as a main dish or side dish.
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