Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
4. Add flour to the melted butter and whisk constantly for 1-2 minutes until the mixture turns golden brown.
5. Slowly pour in whole milk while whisking constantly to prevent lumps from forming.
6. Add garlic powder, onion powder, paprika, salt, and pepper to the milk mixture and whisk to combine.
7. Continue to whisk the milk mixture until it thickens and coats the back of a spoon, about 5-7 minutes.
8. Remove the saucepan from heat and add shredded cheddar cheese, shredded Gruyere cheese, and grated Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth.
9. Add cooked macaroni to the cheese sauce and stir until the pasta is coated evenly.
10. Pour the macaroni and cheese mixture into an oven-safe baking dish.
11. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the aluminum foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 35g
Carbohydrates per serving: 45g
Protein per serving: 25g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with skim milk or 2% milk.
- Cheddar cheese can be substituted with any other type of cheese.
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty twist.
- Add chopped jalapenos or hot sauce for a spicy kick.
- Add chopped broccoli or spinach for a healthier version.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use a good quality cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a fancy presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the macaroni and cheese is too dry, add more cheese sauce.
Food safety advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Macaroni and cheese has been a popular dish in America since the 1800s.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish or a side dish.
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Taste: Creamy, Cheesy, Savory, Comforting