Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup whiskey
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Colander
- Large saucepan
- Whisk
- 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 large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Add the whiskey, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the shredded cheddar cheese and Parmesan cheese to the sauce and stir until melted and smooth.
6. Add the cooked macaroni to the sauce and stir until evenly coated.
7. Pour the mac and cheese mixture into a baking dish and bake for 20-25 minutes until golden brown and bubbly.
8. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 650mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Instead of whiskey, you can use bourbon or brandy.
- Instead of cheddar cheese, you can use Gouda, Swiss, or Monterey Jack cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of elbow macaroni, you can use penne, fusilli, or rotini pasta.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapenos or hot sauce for a spicy version.
- Add cooked lobster or shrimp for a seafood version.
Tips and Tricks:
- Use a good quality whiskey for the best flavor.
- Don't overcook the macaroni or it will become mushy.
- Use a combination of cheeses for a more complex flavor.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
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 or in a large serving dish.
Garnishes:
Chopped fresh parsley, chopped scallions, or breadcrumbs.
Pairings:
Serve the mac and cheese with a green salad or roasted vegetables.
Suggested Side Dishes:
Garlic bread, roasted Brussels sprouts, or mashed potatoes.
Troubleshooting Advice:
If the sauce is too thick, add more milk or cream. If the sauce is too thin, add more cheese.
Food Safety Advice:
Make sure to cook the macaroni and sauce to the recommended temperatures to avoid foodborne illness.
Food History:
Mac and cheese has been a popular dish in America since the 1800s. It was originally made with macaroni, butter, and cheese, and was considered a luxury dish.
Flavor Profiles:
Creamy, cheesy, smoky, and slightly boozy.
Serving Suggestions:
Serve the mac and cheese as a main dish or as a side dish for a barbecue or potluck.
Related Categories
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Taste: Savory, Rich, Creamy, Cheesy, Whiskey, Comforting, Whiskey-Flavored