Indulge in the creamy, cheesy goodness of this classic mac and cheese recipe. Perfect for family dinners or cozy nights in, this dish combines tender pasta with a rich, velvety cheese sauce. Whether you’re a mac and cheese aficionado or trying it for the first time, this recipe promises to warm your heart and satisfy your taste buds. Get ready to dive into a bowl of comfort!
Ingredients
– 8 oz elbow macaroni
– 2 cups shredded sharp cheddar cheese
– 1 cup milk
– 1/2 cup heavy cream
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Salt and pepper to taste
– 1/2 cup breadcrumbs
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 450, Protein: 18g, Carbohydrates: 50g, Fat: 22g. This is based on a single serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Stir in the flour, garlic powder, and onion powder, cooking for 1-2 minutes until bubbly.
5. Gradually whisk in the milk and heavy cream, cooking until thickened.
6. Reduce heat and add the shredded cheddar cheese, stirring until melted and smooth.
7. Season with salt and pepper to taste.
8. Combine the cheese sauce with the cooked macaroni, mixing well.
9. Transfer the mixture to a greased baking dish.
10. Top with breadcrumbs and bake for 20 minutes, or until golden brown.
Alternative Ingredients
Feel free to substitute the sharp cheddar cheese with other cheeses like Gruyère or Monterey Jack for a different flavor profile. You can also use gluten-free pasta for a gluten-free version.
Serving and Pairings
This mac and cheese pairs wonderfully with a simple green salad, garlic bread, or roasted vegetables for a complete meal.
Storage and Reheating
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through. It can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Cooking Mistakes
– Don’t overcook the pasta; it should be al dente.
– Avoid boiling the cheese sauce; it can become grainy.
– Use freshly shredded cheese for better melting.
– Make sure to season well; taste as you go.
– Don’t skip the breadcrumbs; they add a nice crunch.
Helpful Tips
– For extra flavor, add cooked bacon or sautéed onions.
– Experiment with different cheese blends for variety.
– Consider adding spices like paprika for a kick.
– Use a deeper baking dish for more even cooking.
FAQs
Can I make mac and cheese ahead of time?
Yes, you can prepare the mac and cheese in advance and store it in the refrigerator. Just bake it right before serving for the best texture.
What type of cheese is best for mac and cheese?
Sharp cheddar is a classic choice, but you can mix other cheeses like Gruyère or mozzarella for added flavor and creaminess.
Can I add vegetables to this recipe?
Absolutely! You can incorporate steamed broccoli, spinach, or peas for added nutrition and flavor.
How do I make my mac and cheese creamy?
Using a combination of milk and heavy cream, along with freshly shredded cheese, will ensure a creamy texture.
Is mac and cheese gluten-free?
You can make it gluten-free by using gluten-free pasta and ensuring the other ingredients are also gluten-free.
Conclusion
This mac and cheese recipe is not just a dish; it’s a comforting experience that brings warmth to any meal. With its creamy texture and cheesy flavor, it’s sure to become a favorite in your household. Enjoy every delightful bite!
Mac And Cheese Recipe
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour, garlic powder, and onion powder, cooking for 1-2 minutes until bubbly.
- Gradually whisk in the milk and heavy cream, cooking until thickened.
- Reduce heat and add the shredded cheddar cheese, stirring until melted and smooth.
- Season with salt and pepper to taste.
- Combine the cheese sauce with the cooked macaroni, mixing well.
- Transfer the mixture to a greased baking dish.
- Top with breadcrumbs and bake for 20 minutes, or until golden brown.