Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package directions until al dente. Drain and set aside.
3. In a large saucepan, 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, salt, black pepper, cayenne pepper, and nutmeg. Cook, whisking constantly, until the mixture thickens and comes to a simmer.
5. Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs over the top of the mac and cheese.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
11. Remove from the oven and sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 570
Fat: 29g
Saturated Fat: 17g
Cholesterol: 88mg
Sodium: 1020mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 9g
Protein: 28g
Substitutions for ingredients:
- You can use any type of pasta you like instead of elbow macaroni.
- You can use any type of cheese you like instead of cheddar and Parmesan.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- Add cooked bacon or ham to the mac and cheese before baking.
- Add sautéed onions and garlic to the cheese sauce for extra flavor.
- Add chopped jalapeños or green chilies for a spicy kick.
- Use different types of cheese, such as Gouda or Swiss, for a unique flavor.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy when baked.
- Use whole milk for a creamier cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese sauce to set.
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 additional chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the mac and cheese is too dry, add more cheese sauce before baking.
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 dates back to the 1800s.
Flavor profiles:
- Creamy, cheesy, and comforting.
Serving suggestions:
- Serve the mac and cheese hot and bubbly straight from the oven.
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Taste: Creamy, Cheesy, Savory, Comforting