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 cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- Baking dish
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 saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the whole milk and heavy cream until smooth.
6. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until thickened.
7. Add the cheddar cheese, mozzarella cheese, and Parmesan cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.
8. Add salt, pepper, garlic powder, onion powder, cayenne pepper, and nutmeg to taste.
9. Add the cooked macaroni to the saucepan and stir until the macaroni is coated with the cheese sauce.
10. Transfer the mac and cheese to a baking dish.
11. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
12. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 705
- Fat: 43g
- Carbohydrates: 47g
- Protein: 31g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, mozzarella, and Parmesan.
Variations:
- Add cooked bacon, ham, or chicken to the mac and cheese.
- Add chopped vegetables such as broccoli, spinach, or bell peppers to the mac and cheese.
- Use different types of cheese such as blue cheese, Gouda, or Swiss.
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't become mushy.
- Use a whisk to make sure the cheese sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving so it sets up and is easier to cut.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the mac and cheese for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Top the mac and cheese with breadcrumbs or chopped herbs for added texture and flavor.
Garnishes:
- Chopped parsley or chives
- Crumbled bacon
- Hot sauce
Pairings:
- Green salad
- Garlic bread
- Roasted vegetables
Suggested side dishes:
- Caesar salad
- Grilled asparagus
- Roasted potatoes
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:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the 18th century.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the mac and cheese 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