Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion, garlic, green and red bell peppers, and jalapeño pepper. Cook until the vegetables are tender, about 5 minutes.
4. Add the flour to the skillet and stir until the vegetables are coated. Cook for 1-2 minutes, stirring constantly.
5. Slowly add the milk and chicken broth to the skillet, whisking constantly to prevent lumps. Add the thyme, oregano, paprika, cayenne pepper, black pepper, and salt. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
6. Add the cheddar cheese and Parmesan cheese to the skillet and stir until the cheese has melted and the sauce is smooth.
7. Add the cooked macaroni to the skillet and stir until the macaroni is coated in the cheese sauce.
8. Pour the macaroni and cheese into a baking dish. Sprinkle the bread crumbs over the top.
9. Bake for 20-25 minutes, until the bread crumbs are golden brown and the macaroni and cheese is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 800mg
Carbohydrates: 52g
Fiber: 3g
Sugar: 7g
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 Parmesan.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add cooked chicken or ground beef to the skillet for a meatier version.
- Add diced tomatoes or canned tomatoes with green chilies for a more tomato-y flavor.
- Add cooked broccoli or spinach for a healthier version.
Tips and tricks:
- Make sure to whisk the milk and chicken broth into the flour mixture slowly to prevent lumps.
- Use a combination of cheeses for a more complex flavor.
- If the bread crumbs are not browning, you can broil the macaroni and cheese for a few minutes at the end.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in the oven until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a cute presentation.
- Garnish with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more milk or chicken broth.
- If the sauce is too thin, add more cheese or flour.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Philly Pepper Pot is a traditional Philadelphia soup made with tripe, vegetables, and spices. This recipe is a twist on the classic dish, using peppers and spices to give it a similar flavor.
Flavor profiles:
- Creamy, cheesy, spicy, savory.
Serving suggestions:
- Serve hot with a side salad or roasted vegetables.
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