Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until the mixture turns golden brown.
4. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Add the salt, black pepper, cayenne pepper, and nutmeg. Continue to whisk until the mixture thickens, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and chopped parsley. Sprinkle the breadcrumb mixture over the mac and cheese.
9. Bake for 25-30 minutes, or until the top is golden brown and crispy.
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
Serving size:
6-8 servings
Nutritional information:
Calories: 645
Fat: 36g
Saturated Fat: 22g
Cholesterol: 107mg
Sodium: 1033mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 9g
Protein: 25g
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 seasoned breadcrumbs instead of panko breadcrumbs.
- You can use dried parsley instead of fresh parsley.
Variations:
- Add cooked bacon, ham, or sausage to the mac and cheese for a meaty version.
- Add chopped jalapeños or green chilies for a spicy version.
- Add chopped broccoli or spinach for a healthier version.
- Use different types of cheese, such as blue cheese or feta, for a unique flavor.
Tips and Tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Don't overcook the pasta, as it will continue to cook in the oven.
- For extra crispy breadcrumbs, broil the mac and cheese for the last 2-3 minutes of baking.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
Leftovers can be stored 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 or bowls for a cute presentation.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the breadcrumbs are not crispy enough, broil the mac and cheese for the last 2-3 minutes of baking.
Food Safety Advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mac and cheese originated in Italy, but it became popular in the United States during the Great Depression as a cheap and filling meal.
Flavor Profiles:
Creamy, cheesy, and slightly spicy.
Serving Suggestions:
Serve the mac and cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting