Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Pickapeppa Sauce
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the elbow macaroni in a large pot of boiling salted water according to 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 whisk in the milk and heavy cream until the mixture is smooth. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Add the cheddar cheese, mozzarella cheese, and Parmesan cheese to the sauce, and stir until the cheese is melted and the sauce is smooth.
6. Stir in the Pickapeppa Sauce and season with salt and pepper to taste.
7. Add the cooked macaroni to the cheese sauce and stir until well combined.
8. Transfer the mac and cheese to a 9x13 inch baking dish.
9. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
10. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 580
Fat: 35g
Carbohydrates: 44g
Protein: 23g
Sodium: 660mg
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese that melts well, such as Gouda or Monterey Jack.
- You can use half-and-half instead of heavy cream.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty twist.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of hot sauce or barbecue sauce instead of Pickapeppa Sauce for a different flavor profile.
Tips and Tricks:
- Be sure to cook the pasta until al dente, as it will continue to cook in the oven.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat mac and cheese in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
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 a little more milk or cream to thin it out.
- If the mac and cheese is too dry, add a little more Pickapeppa Sauce or milk to moisten it.
Food Safety Advice:
- Be sure to cook the mac and cheese to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food History:
- Pickapeppa Sauce is a Jamaican hot sauce that was first created in 1921.
Flavor Profiles:
- Creamy, cheesy, and slightly spicy.
Serving Suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Region: Jamaican