Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
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 elbow 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 continue to whisk for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in whole milk and heavy cream until smooth. Add garlic powder, onion powder, paprika, salt, and black pepper. Continue to whisk until mixture thickens, about 5-7 minutes.
5. Remove saucepan from heat and stir in shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir until well coated.
7. Pour mac and cheese into a 9x13 inch baking dish. Sprinkle panko breadcrumbs on top.
8. Cover dish with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes until 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:
6-8 servings
Nutritional information:
Calories: 650
Fat: 38g
Saturated Fat: 23g
Cholesterol: 120mg
Sodium: 1000mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Cheddar cheese can be substituted with any other type of cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or spinach for a veggie version.
- Add hot sauce or jalapeños for a spicy version.
Tips and tricks:
- Make sure to cook the pasta al dente so it doesn't become mushy when baked.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese sauce to set.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat oven to 350°F. Place mac and cheese in an oven-safe dish and cover with foil. Bake for 15-20 minutes until heated through.
Presentation ideas:
Serve mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped parsley or chives on top for a pop of color.
Pairings:
Serve mac and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream.
- If the mac and cheese is too dry, add more cheese or milk.
Food safety advice:
Make sure to cook the mac and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson. It became popular during the Great Depression as an affordable and filling meal.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve mac and cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Comforting