Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Gelundener Käse cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°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. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden brown.
4. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce has thickened and coats the back of a spoon.
5. Add the Gelundener Käse cheese, cheddar cheese, Dijon mustard, garlic powder, salt, and pepper to the saucepan. Stir until the cheese has melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 650
Fat: 42g
Carbohydrates: 42g
Protein: 25g
Sodium: 550mg
Substitutions for ingredients:
- Gelundener Käse cheese can be substituted with any other semi-hard cheese, such as Gouda or Edam.
- Cheddar cheese can be substituted with any other sharp cheese, such as Parmesan or Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meatier version.
- Top the mac and cheese with breadcrumbs or crushed potato chips before baking for a crunchy texture.
- Add diced tomatoes, green chilies, or jalapeños for a spicy kick.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a whisk to prevent lumps from forming in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the mac and cheese in 30-second intervals until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped parsley or scallions for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Garlic bread
- Roasted asparagus
- Grilled corn on the cob
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 milk to moisten it.
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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that dates back to the 1800s. It became popular during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, and comforting.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German