Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling pasta
- Whisk
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk and heavy cream. Add the salt, black pepper, cayenne pepper, and nutmeg. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
6. In a mixing bowl, beat the eggs and then add the cheese sauce. Stir until well combined.
7. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish.
9. Bake for 25-30 minutes, or until the top is golden brown and the edges are crispy.
10. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 541
Fat: 28g
Carbohydrates: 45g
Protein: 25g
Sodium: 900mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese you prefer, such as Gouda, Swiss, or Monterey Jack.
- You can use half-and-half instead of heavy cream.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped broccoli or spinach for a veggie version.
- Add hot sauce or jalapeños for a spicy version.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become too soft when baked.
- Don't overcook the cheese sauce or it may become grainy.
- Let the mac and cheese cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the mac and cheese in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Top with breadcrumbs or chopped herbs for added texture and flavor.
Garnishes:
- Chopped parsley or chives
- Crumbled bacon
- Hot sauce
Pairings:
- Green salad
- Garlic bread
- Roasted vegetables
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the cheese sauce becomes too thick, add a splash of milk to thin it out.
- If the mac and cheese is too dry, add a little more milk or cream to the cheese sauce.
Food safety advice:
- Be sure to cook the macaroni 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 18th century.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the 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