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 smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Irish Creamery Cheddar cheese, shredded
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
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 medium saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth, cooking for 1-2 minutes.
5. Gradually whisk in the milk, garlic powder, onion powder, smoked paprika, salt, and pepper.
6. Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove the saucepan from heat and stir in the shredded Irish Creamery Cheddar cheese until melted and smooth.
8. Add the cooked macaroni to the cheese sauce and stir until well coated.
9. Pour the mac and cheese into a 9x13 inch baking dish.
10. Sprinkle the breadcrumbs over the top of the mac and cheese.
11. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 24g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 620mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 8g
Protein: 22g
Substitutions for ingredients:
- Irish Creamery Cheddar cheese can be substituted with any other cheddar cheese.
- Whole milk can be substituted with any other type of milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add diced tomatoes or roasted red peppers for a veggie version.
Tips and tricks:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy in the cheese sauce.
- Shred the cheese yourself for the best melting and flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftover mac and cheese can be stored 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 for 1-2 minutes, or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation. Top with extra shredded cheese and breadcrumbs for a crunchy topping.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives, for a pop of color and flavor.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the mac and cheese is too dry, add a bit more milk or cheese to the 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, with roots dating back to the 1700s. It became popular in the United States during the Great Depression, when it was a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, and slightly smoky from the smoked paprika.
Serving suggestions:
Serve hot and bubbly straight out of the oven for the ultimate comfort food experience.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting