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 ground nutmeg
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package directions until al dente. Drain and set aside.
3. In a large 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 nutmeg. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the macaroni and cheese mixture into the pie dish.
8. In a small bowl, mix together the panko breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
9. Bake for 25-30 minutes, until the top is golden brown and the filling is hot and bubbly.
10. Let the pie cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 540
- Total fat: 25g
- Saturated fat: 15g
- Cholesterol: 75mg
- Sodium: 680mg
- Total carbohydrate: 53g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 25g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with 2% or skim milk.
- Cheddar cheese can be substituted with any other type of cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese mixture for a meaty version.
- Add diced tomatoes or roasted red peppers to the macaroni and cheese mixture for a vegetable version.
- Use different types of cheese, such as Gouda or Monterey Jack, for a different flavor.
Tips and tricks:
- Make sure to cook the macaroni until al dente so that it doesn't become mushy in the pie.
- Use a good quality cheese for the best flavor.
- Let the pie cool for a few minutes before slicing to make it easier to serve.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve the pie with a side salad or steamed vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the top of the pie is browning too quickly, cover it with foil for the last 10 minutes of baking.
Food safety advice:
- Make sure to cook the pie until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Macaroni and cheese is a classic American dish that has been around since the 1800s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the pie as a main dish for dinner or as a side dish for a potluck or party.
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Taste: Creamy, Cheesy, Savory, Comforting