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 garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Louisiana hot sauce
- 4 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making the cheese sauce
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes until the mixture turns golden brown.
4. Slowly pour in the whole milk and heavy cream, whisking constantly to prevent lumps from forming. Add the garlic powder, onion powder, paprika, salt, and black pepper. Continue whisking until the mixture thickens, about 5-7 minutes.
5. Add the Louisiana hot sauce and whisk until well combined.
6. Add the shredded cheddar cheese to the sauce and whisk until melted and smooth.
7. In a mixing bowl, combine the cooked macaroni and cheese sauce. Mix well.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle breadcrumbs on top.
9. Bake for 25-30 minutes, or until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 590
Fat: 36g
Saturated Fat: 22g
Cholesterol: 115mg
Sodium: 1020mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Louisiana hot sauce can be substituted with any other hot sauce of your choice.
- Cheddar cheese can be substituted with any other type of cheese, such as pepper jack or Colby jack.
Variations:
- Add cooked and crumbled bacon to the mac and cheese for a smoky flavor.
- Add diced jalapeños or green chilies for an extra kick of heat.
- Use different types of pasta, such as penne or rotini, instead of elbow macaroni.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- For a creamier mac and cheese, use half-and-half instead of whole milk.
- If the top of the mac and cheese is not crispy enough, broil it for 1-2 minutes at the end of the cooking time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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 green onions for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
Savory, cheesy, spicy
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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