Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup heavy cream
Special equipment needed:
- Large pot
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large pot, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly to prevent lumps.
6. Add the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Whisk to combine.
7. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens.
8. Add the shredded cheddar and Gruyere cheese to the sauce and stir until melted.
9. Add the heavy cream and stir to combine.
10. Add the cooked macaroni to the sauce and stir until evenly coated.
11. Pour the mac and cheese into a 9x13 inch baking dish.
12. Bake for 20-25 minutes, until the top is golden brown and the sauce is bubbly.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 675
Fat: 38g
Saturated Fat: 23g
Cholesterol: 126mg
Sodium: 1013mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 9g
Protein: 28g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Sharp cheddar cheese can be substituted with mild cheddar cheese.
- Gruyere cheese can be substituted with Swiss cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie version.
- Use different types of cheese such as fontina, mozzarella, or Parmesan.
Tips and tricks:
- Be sure to whisk the sauce constantly to prevent lumps.
- Don't overcook the macaroni or it will become mushy.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle with chopped fresh parsley or chives 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 sauce is too thick, add more milk.
- If the sauce is too thin, add more cheese.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Cheesy, Savory, Rich, Comforting