Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup Plum Jerkum sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cook the macaroni according to the package directions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes, until the mixture turns golden brown.
5. Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps.
6. Add the Plum Jerkum sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir until well combined.
7. Bring the mixture to a simmer and cook for 5-7 minutes, until it thickens.
8. Add the cheddar and mozzarella cheeses, stirring until melted and smooth.
9. Add the cooked macaroni to the cheese sauce and stir until well coated.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
12. Cover the dish with aluminum foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 600
- Fat: 32g
- Carbohydrates: 53g
- Protein: 23g
- Sodium: 730mg
- Sugar: 9g
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 mozzarella.
- You can use regular milk instead of whole milk.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add cooked broccoli or spinach to the mac and cheese for a veggie version.
- Use a different type of sauce instead of Plum Jerkum for a different flavor.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Use a good quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the mac and cheese, place it in a microwave-safe dish and microwave for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a fancy 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 roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the mac and cheese is too dry, add a little more Plum Jerkum sauce or milk.
Food safety advice:
- Be sure to cook the macaroni until it is al dente to prevent it from becoming mushy.
- Store any leftover mac and cheese in the refrigerator and consume within 3 days.
Food history:
- Mac and cheese is a classic American comfort food that has been around for centuries.
Flavor profiles:
- This recipe has a spicy and sweet flavor profile, thanks to the Plum Jerkum sauce.
Serving suggestions:
- Serve the mac and cheese as a main dish for lunch or dinner.
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