Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups grated Kanterkaas cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
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. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk, salt, pepper, and paprika. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the grated Kanterkaas cheese 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 a 9x13 inch baking dish and sprinkle the breadcrumbs evenly over the top.
8. Cover the 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.
10. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 540
- Fat: 24g
- Carbohydrates: 57g
- Protein: 22g
- Sodium: 560mg
Substitutions for ingredients:
- Kanterkaas cheese can be substituted with Gouda or Cheddar cheese.
- Whole milk can be substituted with 2% or skim milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sautéed mushrooms or onions for a vegetarian version.
- Use different types of cheese for a different flavor.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent burning.
- Use a whisk to ensure a smooth sauce.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a fancy presentation.
Garnishes:
- Garnish with chopped parsley or chives for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted green beans
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more milk.
- If the sauce is too thin, add more cheese.
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 originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
- Creamy, cheesy, and slightly tangy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting