Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Add the flour and whisk constantly for 2-3 minutes to make a roux.
5. Gradually pour in the milk, whisking constantly to prevent lumps.
6. Add the salt, black pepper, garlic powder, onion powder, cayenne pepper, and nutmeg. Whisk to combine.
7. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens and coats the back of a spoon.
8. Remove the saucepan from the heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
9. Add the cooked macaroni to the cheese sauce and stir to combine.
10. Pour the macaroni and cheese into an oven-safe baking dish.
11. Sprinkle the panko breadcrumbs evenly over the top.
12. Cover the baking dish with aluminum foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
14. Let the macaroni and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 600
Fat: 35g
Saturated Fat: 21g
Cholesterol: 105mg
Sodium: 930mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Sharp cheddar cheese can be substituted with mild cheddar or any other type of cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie version.
- Use different types of cheese, such as Gouda or blue cheese, for a unique flavor.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
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 or in a large serving dish.
Garnishes:
Sprinkle with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Steamed broccoli
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the macaroni and cheese is too dry, add more cheese or milk.
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:
Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting