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 mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large pot
- 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 until al dente. Drain and set aside.
3. In a large pot, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes.
4. Gradually whisk in the milk and continue to whisk until the mixture thickens, about 5-7 minutes.
5. Add the cheddar, mozzarella, and Parmesan cheeses to the pot and stir until melted and smooth.
6. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper to the cheese sauce and stir to combine.
7. Add the cooked macaroni to the pot and stir until well coated with the cheese sauce.
8. Pour the mac and cheese into a 9x13 inch baking dish and cover with aluminum foil.
9. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 37g
Saturated Fat: 23g
Cholesterol: 110mg
Sodium: 950mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 9g
Protein: 27g
Substitutions for ingredients:
- Use any type of pasta instead of elbow macaroni.
- Use any type of cheese or combination of cheeses.
- Use gluten-free flour for a gluten-free version.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes, green chilies, or jalapeños for a spicy version.
- Add cooked broccoli or cauliflower for a veggie-packed version.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use whole milk for a creamier sauce.
- Use freshly grated Parmesan cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Store any leftovers 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 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 or flour.
Food safety advice:
- Make sure to cook the macaroni until al dente to avoid a mushy texture.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy, where it was known as maccheroni alla mugnaia. It was brought to the United States by Thomas Jefferson, who served it at a state dinner in 1802.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting