Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Strainer
- 9x13 inch baking dish
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
3. In the same pot, 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, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Add the shredded cheddar cheese to the sauce and stir until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well combined.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
9. Bake for 25-30 minutes, or until the top is golden brown and crispy.
10. Remove from the oven and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 46g
Protein: 22g
Sodium: 700mg
Sugar: 7g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with skim milk or almond milk.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham to the mac and cheese before baking.
- Top with sliced tomatoes or roasted red peppers before baking.
- Add cooked broccoli or spinach to the mac and cheese before baking.
Tips and tricks:
- Make sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use freshly shredded cheese for the best flavor and texture.
- For a creamier mac and cheese, add an extra cup of milk to the sauce.
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 in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle with additional chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk.
- If the sauce is too thin, add more cheese.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, and comforting.
Serving suggestions:
Serve hot and fresh out of the oven.
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Taste: Creamy, Cheesy, Savory, Comforting