Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gouda cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh parsley
- 2 Scotch Bonnet peppers, seeded and finely chopped
- 1 cup panko 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 375°F.
2. Cook the macaroni according to package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk until smooth. Add the salt, black pepper, garlic powder, onion powder, ground mustard, smoked paprika, cayenne pepper, and ground nutmeg. Cook for 5-7 minutes, whisking constantly, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the cheddar cheese, Gouda cheese, Parmesan cheese, scallions, parsley, and Scotch Bonnet peppers until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, until the breadcrumbs are golden brown and the cheese is bubbly.
10. Let the mac and cheese cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 520
Fat: 26g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 830mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, Gouda, and Parmesan.
- If you can't find Scotch Bonnet peppers, you can use habanero peppers or jalapeño peppers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Use different types of cheese for a different flavor.
- Add chopped tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be careful when handling Scotch Bonnet peppers, as they are very spicy. Wear gloves or wash your hands thoroughly after handling them.
- If the mac and cheese is too thick, you can add a little more milk to thin it out.
- If you want a crispy breadcrumb topping, broil the mac and cheese for the last 2-3 minutes of baking.
Storage instructions:
- Store 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.
- Garnish with extra chopped scallions and parsley.
Garnishes:
- Chopped scallions
- Chopped fresh parsley
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thin, whisk in a little more flour to thicken it up.
- If the mac and cheese is too dry, add a little more milk to the cheese sauce.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mac and cheese is a classic American comfort food that has been around since the 1800s.
Flavor profiles:
- Creamy, cheesy, spicy, smoky
Serving suggestions:
- Serve the mac and cheese as a main dish or as a side dish.
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