Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup lepet (fermented tea leaves)
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. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and cream, and continue to cook, whisking constantly, until the mixture thickens, about 5-7 minutes.
5. Add the salt, black pepper, cayenne pepper, and nutmeg, and whisk to combine.
6. Remove the saucepan from the heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
7. Add the cooked macaroni and lepet to the cheese sauce and stir to combine.
8. Pour the mixture into a 9x13 inch baking dish and cover with aluminum foil.
9. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
10. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 560
- Fat: 33g
- Saturated Fat: 20g
- Cholesterol: 100mg
- Sodium: 800mg
- Carbohydrates: 39g
- Fiber: 2g
- Sugar: 5g
- Protein: 24g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and Parmesan.
- If you can't find lepet, you can omit it or substitute with other fermented tea leaves.
Variations:
- Add cooked bacon, ham, or sausage to the macaroni and cheese for a meaty version.
- Add chopped jalapeños or other hot peppers for a spicy version.
- Add chopped herbs like parsley or basil for a fresh twist.
Tips and tricks:
- Be sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a good quality cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the macaroni and cheese in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a cute presentation.
- Top with breadcrumbs or additional cheese for a crunchy topping.
Garnishes:
- Top with chopped fresh herbs like parsley or chives.
- Sprinkle with red pepper flakes for a pop of color and heat.
Pairings:
- Serve with a green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Garlic bread
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the macaroni and cheese is too dry, add a bit 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:
- Macaroni and cheese is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
- Creamy, cheesy, tangy, and slightly spicy from the cayenne pepper.
Serving suggestions:
- Serve the macaroni and cheese hot and bubbly straight from the oven.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting