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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/4 cup Marie Sharp's Habanero Hot Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
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. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly whisk in the whole milk and heavy cream. Add the salt, black pepper, garlic powder, onion powder, paprika, cumin, dried oregano, dried thyme, and cayenne pepper. Cook for 5-7 minutes, whisking constantly, until the mixture thickens.
5. Stir in the Marie Sharp's Habanero Hot Sauce and shredded cheddar and Monterey Jack cheeses until melted and 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. Sprinkle the panko breadcrumbs over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
10. Garnish with chopped fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 650
- Fat: 39g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 25g
Substitutions for ingredients:
- You can use any type of pasta you like instead of elbow macaroni.
- You can use any type of hot sauce you like instead of Marie Sharp's Habanero Hot Sauce.
- You can use any type of cheese you like instead of cheddar and Monterey Jack.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add sautéed onions and bell peppers for a vegetable version.
- Use different types of cheese for a different flavor.
Tips and Tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps.
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a combination of breadcrumbs and Parmesan cheese for a more flavorful topping.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation Ideas:
- Serve the mac and cheese in individual ramekins for a more elegant presentation.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested Side Dishes:
- Garlic bread
- Roasted Brussels sprouts
- Steamed broccoli
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 or milk to make it creamier.
Food Safety Advice:
- Make sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store any leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
- Mac and cheese is a classic American comfort food that has been around for centuries.
Flavor Profiles:
- Spicy, cheesy, creamy, and savory.
Serving Suggestions:
- Serve hot as a main dish or side dish.
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Region: Belizean