Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Whisk
- 9x13 inch baking dish
- Aluminum foil
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 large pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and heavy cream until smooth. Add the Dijon mustard, yellow mustard, garlic powder, onion powder, cayenne pepper, and paprika. Whisk until well combined.
5. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
6. Add the shredded cheddar cheese and stir until melted and smooth.
7. Add the cooked macaroni to the cheese sauce and stir until well coated.
8. Season with salt and pepper to taste.
9. Pour the mac and cheese into a 9x13 inch baking dish and cover with aluminum foil.
10. Bake for 20-25 minutes, or until heated through and bubbly.
11. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown and crispy.
12. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 490
Fat: 24g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 400mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 5g
Protein: 19g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, such as Gouda or Swiss.
- You can use half-and-half instead of heavy cream.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sautéed onions or mushrooms for extra flavor.
- Use different types of mustard, such as whole grain or spicy brown, for a different taste.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use freshly grated cheese for the best flavor and texture.
- You can make the mac and cheese ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store leftover mac and cheese 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 cute presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
- Crumbled bacon
- Sliced scallions
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the macaroni until al dente to ensure it's fully cooked.
- Store leftover mac and cheese in the refrigerator and reheat it to 165°F before serving.
Food history:
- Mac and cheese is a classic American comfort food that has been around since the 1800s.
Flavor profiles:
- Creamy, cheesy, tangy, and slightly spicy.
Serving suggestions:
- Serve the mac and cheese with a side salad or roasted vegetables for a balanced meal.
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