Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed Oreilles de Crisse (pork rinds)
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large saucepan for making cheese sauce
- Whisk for stirring cheese sauce
- 9x13 inch baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk, whisking constantly to prevent lumps from forming.
6. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens and coats the back of a spoon.
7. Add the cheddar cheese, mozzarella cheese, and parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
8. Add the garlic powder, onion powder, paprika, salt, and black pepper to the sauce. Stir to combine.
9. Add the cooked macaroni to the sauce and stir until the macaroni is coated in the cheese sauce.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. Sprinkle the crushed Oreilles de Crisse over the top of the mac and cheese.
12. Bake for 25-30 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 610
Fat: 31g
Saturated Fat: 18g
Cholesterol: 94mg
Sodium: 672mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 9g
Protein: 28g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese you like in the sauce.
- You can substitute the Oreilles de Crisse with breadcrumbs or panko.
Variations:
- Add cooked bacon or ham to the mac and cheese for extra protein.
- Add diced jalapenos or green chilies for a spicy kick.
- Use different types of cheese for a unique flavor.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy in the sauce.
- Use whole milk for a creamier sauce.
- Crush the Oreilles de Crisse in a plastic bag with a rolling pin for easy cleanup.
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 fancy presentation.
- Garnish with chopped parsley or green onions for a pop of color.
Garnishes:
- Chopped parsley
- Green onions
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of red wine or beer.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the sauce is too thin, add more cheese to thicken it up.
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:
- Oreilles de Crisse is a traditional Quebecois dish made from deep-fried pork rinds.
Flavor profiles:
- Creamy, cheesy, salty, crunchy
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
Related Categories
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Region: Canadian
Taste: Creamy, Cheesy, Savory, Comforting