Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Prusurate cheese
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in whole milk and heavy cream until mixture is smooth. Add salt, black pepper, ground mustard, and cayenne pepper. Continue to whisk until mixture thickens, about 5-7 minutes.
5. Remove saucepan from heat and stir in shredded Prusurate cheese and cheddar cheese until melted and smooth.
6. Add cooked elbow macaroni to cheese sauce and stir until well combined.
7. Pour macaroni and cheese into a 9x13 inch baking dish. Sprinkle breadcrumbs on top.
8. Cover baking dish with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes until top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 570
- Fat: 34g
- Carbohydrates: 44g
- Protein: 22g
Substitutions for ingredients:
- Prusurate cheese can be substituted with any other type of cheese, such as Gouda or Swiss.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or green chilies for a spicy version.
- Add cooked broccoli or cauliflower for a vegetable version.
Tips and tricks:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy in the cheese sauce.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- For a creamier macaroni and cheese, use more heavy cream and less whole milk.
Storage instructions:
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve macaroni and cheese in individual ramekins for a fancy presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped 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 more whole milk or heavy cream until desired consistency is reached.
- If the macaroni and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Macaroni and cheese originated in Italy and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, slightly spicy
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting