Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups grated Vermont white cheddar cheese
- 1 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
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk, making sure to whisk out any lumps.
5. Add garlic powder, onion powder, paprika, salt, and pepper to the saucepan. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
6. Add grated Vermont white cheddar cheese and Parmesan cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.
7. Add cooked macaroni to the cheese sauce and stir until the macaroni is coated.
8. Pour the mac and cheese into a 9x13 inch baking dish. Cover with aluminum foil.
9. Bake for 20 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 560
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
Sodium: 580mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- Vermont white cheddar cheese can be substituted with any other type of cheddar cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped jalapeños or green chilies for a spicy kick.
- Use different types of pasta, such as penne or rotini.
- Add breadcrumbs to the top before baking for a crunchy texture.
Tips and tricks:
- Make sure to whisk the cheese sauce frequently to prevent lumps.
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese 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 for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a green salad or roasted vegetables.
Suggested side dishes:
Serve with garlic bread or dinner rolls.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk. If it's too thin, add more cheese.
Food safety advice:
Make sure to cook the macaroni and cheese until it reaches an internal temperature of 165°F to prevent foodborne illness.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Savory, Comforting