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 garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- Food coloring (red, orange, yellow, green, blue, purple)
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making sauce
- Whisk
- Colander
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cook the elbow macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the flour to the melted butter and whisk until smooth.
5. Gradually add the whole milk and heavy cream to the saucepan, whisking constantly until the mixture is smooth.
6. Add the garlic powder, onion powder, paprika, salt, and black pepper to the saucepan and whisk until combined.
7. Add the shredded cheddar cheese, shredded mozzarella cheese, shredded pepper jack cheese, and grated parmesan cheese to the saucepan and whisk until the cheese is melted and the sauce is smooth.
8. Divide the cheese sauce into six bowls and add a few drops of food coloring to each bowl to create the rainbow colors.
9. Pour the cooked elbow macaroni into the baking dish and pour the rainbow cheese sauce over the macaroni, making sure to spread the colors evenly.
10. Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
11. Garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 650
- Fat: 38g
- Carbohydrates: 47g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, mozzarella, pepper jack, and parmesan.
- You can use any type of milk instead of whole milk.
- You can use any type of cream instead of heavy cream.
Variations:
- You can add cooked bacon, diced ham, or sliced sausage to the mac and cheese.
- You can add chopped vegetables such as broccoli, cauliflower, or bell peppers to the mac and cheese.
- You can use different food coloring to create different color schemes.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps.
- Use a baking dish that is deep enough to hold all the mac and cheese and the cheese sauce.
- You can use a piping bag to pipe the rainbow cheese sauce onto the mac and cheese for a more precise design.
Storage instructions:
- Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Serve the mac and cheese on a platter with a rainbow design.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve the mac and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Roasted carrots
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the cheese sauce is too thin, add more cheese to thicken it up.
Food safety advice:
- Make 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 has been a popular dish in America since the 1800s.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the mac and cheese as a main dish for lunch or dinner.
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