Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling macaroni
- 9x13 inch baking dish
- Whisk
- Wooden spoon or spatula
- Small bowl for mixing breadcrumbs
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in milk until mixture is smooth. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until sauce thickens.
5. Remove pot from heat and stir in shredded cheddar cheese until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour mac and cheese mixture into a 9x13 inch baking dish.
8. In a small bowl, mix together panko breadcrumbs and a tablespoon of melted butter. Sprinkle breadcrumb mixture over the top of the mac and cheese.
9. Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 595
Fat: 32g
Carbohydrates: 48g
Protein: 26g
Sodium: 670mg
Sugar: 9g
Substitutions for ingredients:
- Any type of pasta can be used instead of elbow macaroni.
- Other types of cheese can be used instead of cheddar, such as Gouda or Swiss.
- Breadcrumbs can be substituted with crushed crackers or cornflakes.
Variations:
- Add cooked bacon or ham for a meatier version.
- Stir in some chopped jalapenos or hot sauce for a spicy kick.
- Top with sliced tomatoes or roasted red peppers for a colorful twist.
Tips and tricks:
- Be sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use whole milk for a creamier sauce.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual portions for 1-2 minutes, or reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk to thin it out.
- If the top is browning too quickly, cover with foil for the remainder of the baking time.
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.
Food history:
Mac and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
Creamy, cheesy, and comforting.
Serving suggestions:
Serve hot and bubbly straight out of the oven.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Cheesy, Savory, Rich, Comforting