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 Mumbo sauce
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
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 medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Gradually whisk in milk and heavy cream until mixture is smooth.
5. Bring mixture to a simmer and cook for 5-7 minutes until it thickens.
6. Add shredded cheddar and mozzarella cheese to the saucepan and stir until cheese is melted and sauce is smooth.
7. Stir in Mumbo sauce and season with salt and pepper to taste.
8. Add cooked macaroni to the cheese sauce and stir until macaroni is coated.
9. Transfer mac and cheese to an oven-safe baking dish.
10. Bake for 20-25 minutes until cheese is bubbly and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 32g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and mozzarella.
- You can use any type of hot sauce instead of Mumbo sauce.
Variations:
- Add cooked bacon or ground beef for a meatier version.
- Add diced tomatoes and green chilies for a spicy kick.
- Top with breadcrumbs or crushed potato chips for added crunch.
Tips and tricks:
- Don't overcook the pasta, 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 mac and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped scallions or parsley for added color and flavor.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted green beans
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream.
- If the cheese sauce is too thin, add more cheese.
Food safety advice:
- Make sure to cook the macaroni until al dente to avoid a mushy texture.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mumbo sauce is a condiment that originated in Chicago and is commonly used on chicken wings and other fried foods.
Flavor profiles:
This mac and cheese recipe has a creamy and cheesy flavor with a tangy and slightly sweet kick from the Mumbo sauce.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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