Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 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 paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Gubbeen cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
4. Add flour and whisk constantly for 1-2 minutes until the mixture turns golden brown.
5. Slowly pour in whole milk while whisking constantly to prevent lumps from forming.
6. Add garlic powder, onion powder, paprika, salt, and black pepper. Whisk until well combined.
7. Bring the mixture to a simmer and cook for 5-7 minutes until it thickens.
8. Add Gubbeen and Cheddar cheese to the saucepan and stir until the cheese is melted and the sauce is smooth.
9. Add cooked macaroni to the cheese sauce and stir until the pasta is coated evenly.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. Sprinkle breadcrumbs on top of the mac and cheese.
12. Bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Total Fat: 26g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 650mg
Total Carbohydrates: 53g
Dietary Fiber: 2g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Gubbeen cheese can be substituted with any other semi-soft cheese such as Gouda or Fontina.
- Cheddar cheese can be substituted with any other sharp cheese such as Parmesan or Asiago.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Use different types of pasta such as penne or fusilli.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use freshly grated cheese for the best flavor and texture.
- Add a splash of hot sauce for a spicy kick.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve mac and cheese in individual ramekins for a fancy presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
- Crumbled bacon or ham
- Hot sauce
Pairings:
- Green salad with vinaigrette dressing
- Roasted vegetables such as broccoli or Brussels sprouts
- Garlic bread
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables such as broccoli or Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the macaroni thoroughly to prevent foodborne illness.
Food history:
- Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve mac and cheese as a main dish or as a side dish with your favorite protein.
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Taste: Creamy, Cheesy, Savory, Comforting