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 smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup habanero hot sauce
- 3 cups shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat 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. Add the flour and whisk until combined. Cook for 1-2 minutes until the mixture turns a light golden color.
4. Slowly whisk in the whole milk and heavy cream, making sure there are no lumps. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Continue to whisk until the mixture thickens, about 5-7 minutes.
5. Add the habanero hot sauce and shredded cheddar cheese to the saucepan. Whisk until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until the pasta is coated evenly.
7. Pour the mac and cheese into an oven-safe baking dish. Sprinkle the panko breadcrumbs on top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes until the breadcrumbs are golden brown.
10. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 700
- Fat: 43g
- Carbohydrates: 50g
- Protein: 27g
Substitutions for ingredients:
- Habanero hot sauce can be substituted with any hot sauce of your choice.
- Cheddar cheese can be substituted with any cheese that melts well, such as Monterey Jack or Gouda.
Variations:
- Add cooked bacon or diced jalapeños for extra flavor.
- Use gluten-free pasta and flour to make this recipe gluten-free.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- If the mac and cheese is too thick, add a splash of milk to thin it out.
- For a crispier breadcrumb topping, broil the mac and cheese for the last few minutes of cooking.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Top with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese sauce is too thin, add more cheese.
- If the cheese sauce is too thick, add more milk.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftover mac and cheese in the refrigerator within 2 hours of cooking.
Food history:
- Mac and cheese originated in Italy, but it became popular in the United States during the Great Depression as an affordable and filling meal.
Flavor profiles:
- Spicy, cheesy, creamy
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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