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 teaspoon cayenne pepper
- 1/2 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded habanero 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. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the whole milk and heavy cream until smooth. Add the garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper, and ground nutmeg. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Add the Parmesan, cheddar, and habanero cheeses to the sauce and stir until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Transfer the mac and cheese to 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 10-15 minutes until the top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 645
- Fat: 37g
- Carbohydrates: 48g
- Protein: 28g
- Sodium: 1065mg
- Sugar: 7g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of habanero cheese.
Variations:
- Add cooked bacon or diced jalapeños for extra flavor.
- Use gluten-free pasta and flour for a gluten-free version.
- Use low-fat milk and cheese for a healthier version.
Tips and tricks:
- Make sure to cook the pasta al dente so it doesn't become mushy in the cheese sauce.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a fancy presentation.
- Garnish with chopped fresh parsley or chives for a pop of color.
Garnishes:
- Chopped fresh parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
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 mac and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mac and cheese is a classic American comfort food that dates back to the 1800s.
Flavor profiles:
- Creamy, cheesy, spicy
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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