Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded Pepeçura cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the Pepeçura cheese, cheddar cheese, salt, black pepper, and cayenne pepper to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. In a mixing bowl, combine the cooked macaroni and cheese sauce. Stir until the macaroni is evenly coated.
7. Transfer the mac and cheese mixture to a 9x13 inch baking dish. Sprinkle the breadcrumbs over the top.
8. Bake for 25-30 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 540
Fat: 26g
Carbohydrates: 51g
Protein: 25g
Sodium: 820mg
Sugar: 8g
Substitutions for ingredients:
- Pepeçura cheese can be substituted with any other semi-hard cheese, such as Gouda or Edam.
- Cheddar cheese can be substituted with any other sharp cheese, such as Parmesan or Romano.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or green chilies for a spicy version.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- To prevent the macaroni from sticking together, rinse it with cold water after draining.
- For a creamier sauce, add more milk or cream.
- For a crispy breadcrumb topping, mix the breadcrumbs with melted butter before sprinkling over the mac and cheese.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mac and cheese in a microwave-safe dish and microwave on high for 1-2 minutes, stirring occasionally, until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top 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
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the macaroni is too dry, add more cheese sauce or a splash of milk to moisten it.
Food safety advice:
- Make sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftover mac and cheese in the refrigerator and consume within 3 days.
Food history:
Mac and cheese is a classic American comfort food that originated in the 18th century. It was originally made with macaroni and a simple cheese sauce, but has since evolved to include a variety of cheeses and toppings.
Flavor profiles:
This Pepeçura-baked mac and cheese has a rich and creamy cheese sauce with a slightly spicy kick from the cayenne pepper.
Serving suggestions:
Serve this Pepeçura-baked mac and cheese as a main dish for a cozy family dinner or as a side dish for a potluck or barbecue.
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