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
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water 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. Gradually whisk in the milk until smooth. Add the salt, black pepper, garlic powder, onion powder, cayenne pepper, paprika, and red pepper flakes. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Add the cheddar cheese and pepper jack cheese to the sauce and stir until melted and 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.
8. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
9. Garnish with chopped parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 570
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 670mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese you like, such as gouda, mozzarella, or provolone.
- You can use half-and-half or heavy cream instead of whole milk.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced jalapeños or green chilies for extra heat.
- Add breadcrumbs or crushed potato chips on top for a crunchy texture.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
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.
Garnishes:
Garnish with chopped parsley or green onions.
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 to thin it out.
- If the mac and cheese is too dry, add more cheese or milk to make it creamier.
Food safety advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that has been around since the 1800s. It became popular during the Great Depression when it was a cheap and filling meal.
Flavor profiles:
This spicy mac and cheese recipe has a creamy and cheesy flavor with a kick of heat from the cayenne pepper and red pepper flakes.
Serving suggestions:
Serve the mac and cheese as a main dish or as a side dish with your favorite protein.
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