Ingredients with Measurements:
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup meat extract
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to 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 milk and heavy cream, making sure to whisk out any lumps. Add the meat extract, garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-7 minutes until the mixture thickens.
5. Add the shredded cheddar cheese to the sauce and stir until melted.
6. Add the cooked macaroni to the cheese sauce and stir until well combined.
7. Pour the macaroni and cheese into a 9x13 inch baking dish.
8. Sprinkle breadcrumbs over the top of the macaroni and cheese.
9. Bake for 25-30 minutes until the breadcrumbs are golden brown and the cheese is bubbly.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 560
Fat: 30g
Carbohydrates: 47g
Protein: 23g
Sodium: 670mg
Substitutions for ingredients:
- Meat extract can be substituted with beef or chicken broth.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Cheddar cheese can be substituted with any type of cheese.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meatier version.
- Add diced tomatoes or green chilies for a spicy kick.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- Make sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to make sure the cheese sauce is smooth and free of lumps.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the macaroni and cheese in a microwave-safe dish and microwave for 1-2 minutes until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the macaroni and cheese for a pop of color.
Pairings:
Serve the macaroni and cheese 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.
- If the breadcrumbs are not browning, place the macaroni and cheese under the broiler for a few minutes.
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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Macaroni and cheese has been a popular dish in America since the 1800s. It was originally made with macaroni and a simple cheese sauce, but has since evolved to include a variety of ingredients and variations.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve the macaroni and cheese as a main dish for lunch or dinner.
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