Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 ounces Algunder Ziegenkäse cheese, grated
- 1/2 cup panko breadcrumbs
Special Equipment Needed:
- Large pot
- Colander
- 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 large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk, stirring constantly to prevent lumps. Add Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until sauce thickens.
5. Add grated Algunder Ziegenkäse cheese to the sauce and stir until melted.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle panko breadcrumbs evenly over the top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. 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: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat: 24g
Carbohydrates: 57g
Protein: 26g
Sodium: 450mg
Sugar: 8g
Substitutions for ingredients:
- Algunder Ziegenkäse cheese can be substituted with any other type of goat cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meatier version.
- Add chopped jalapeños or hot sauce for a spicy kick.
- Use different types of cheese, such as cheddar or Gouda, for a different flavor.
Tips and Tricks:
- Be sure to cook the macaroni until al dente so that it doesn't become mushy in the cheese sauce.
- Grate the cheese finely for a smoother sauce.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
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 the macaroni and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a green salad or roasted vegetables for a balanced meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic bread
- Grilled corn on the cob
Troubleshooting Advice:
- If the sauce is too thick, add more milk until desired consistency is reached.
- If the macaroni and cheese is too dry, add more cheese or milk.
Food Safety Advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Macaroni and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor Profiles:
Creamy, cheesy, and slightly tangy from the goat cheese.
Serving Suggestions:
Serve hot and bubbly straight out of the oven for maximum comfort.
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Region: German