Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 cups grated Radamer 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 the oven to 375°F.
2. Cook the 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. Slowly add the milk, whisking constantly to prevent lumps. Add the salt, black pepper, paprika, and garlic powder. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Remove the saucepan from the heat and add the grated Radamer cheese. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well combined.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle the breadcrumbs over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 22g
Saturated Fat: 13g
Cholesterol: 66mg
Sodium: 589mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 8g
Protein: 22g
Substitutions for ingredients:
- Radamer cheese can be substituted with Gouda or Cheddar cheese.
- Whole milk can be substituted with 2% or skim milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped broccoli or spinach for a veggie version.
- Use different types of pasta such as penne or fusilli.
Tips and tricks:
- Don't overcook the pasta as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top for a pop of color.
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 milk.
- If the macaroni and cheese is too dry, add more cheese sauce.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson. It became popular during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve the macaroni and cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Comforting