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 smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Sriracha sauce
- 4 cups shredded cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
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. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta 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 whole milk and heavy cream until smooth. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Stir in the Sriracha sauce and shredded cheddar cheese 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 over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
10. Sprinkle chopped fresh parsley over the top of the mac and cheese before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 620
Fat: 37g
Saturated Fat: 23g
Cholesterol: 119mg
Sodium: 1175mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 7g
Protein: 24g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Sriracha sauce can be substituted with any other hot sauce.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or diced jalapeños for extra flavor.
- Use different types of cheese, such as pepper jack or gouda.
- Top with additional breadcrumbs or grated Parmesan cheese before baking.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Stir the cheese sauce constantly to prevent it from burning or sticking to the bottom of the pan.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
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 in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Sprinkle with chopped fresh parsley or scallions.
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 or cream to thin it out.
- If the sauce is too thin, add more cheese or flour to thicken it up.
- If the mac and cheese is too dry, add more milk or cream to the cheese sauce.
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 enjoyed for generations. It originated in Italy, where pasta and cheese were commonly eaten together.
Flavor profiles:
This spicy Sriracha mac and cheese has a bold and creamy cheese sauce with a kick of heat from the Sriracha sauce.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite protein.
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