Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4 half-smokes, sliced into rounds
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Oven-safe baking dish
- Skillet for cooking half-smokes
- Mixing bowl for breadcrumbs
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in milk, whisking constantly to prevent lumps. Add garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook until the sauce thickens, stirring frequently.
5. Add shredded cheddar cheese and Parmesan cheese to the sauce and stir until melted.
6. In a skillet, cook sliced half-smokes until browned and crispy.
7. Add cooked macaroni and half-smokes to the cheese sauce and stir until well combined.
8. Pour the mac and cheese mixture into an oven-safe baking dish.
9. In a mixing bowl, combine panko breadcrumbs with a tablespoon of melted butter. Sprinkle the breadcrumb mixture over the mac and cheese.
10. Bake for 20-25 minutes, or until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 600
Fat: 35g
Carbohydrates: 44g
Protein: 27g
Substitutions for ingredients:
- Any type of pasta can be used instead of elbow macaroni.
- Any type of sausage can be used instead of half-smokes.
- Any type of cheese can be used instead of cheddar and Parmesan.
Variations:
- Add diced tomatoes and green chilies for a spicy kick.
- Add chopped bacon for extra flavor.
- Use different types of cheese for a unique flavor profile.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps.
- Brown the half-smokes in a skillet before adding them to the mac and cheese for extra flavor.
- Use a mixture of breadcrumbs and grated Parmesan cheese for a crispy topping.
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 fancy presentation.
Garnishes:
Sprinkle with chopped parsley or green onions for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the mac and cheese is too dry, add more cheese sauce.
Food safety advice:
- Make sure to cook the half-smokes to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Half-smokes are a type of sausage that originated in Washington D.C. in the early 1900s.
Flavor profiles:
Savory, cheesy, smoky, spicy.
Serving suggestions:
Serve hot and enjoy as a main dish.
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