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 dry mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 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
- Colander
- 9x13 inch baking dish
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and heavy cream, making sure there are no lumps. Add the garlic powder, onion powder, dry mustard, paprika, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the cheddar, mozzarella, and Parmesan cheese to the sauce and stir until melted and smooth.
6. Add the cooked macaroni to the sauce and stir until well coated.
7. Pour the macaroni and cheese into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese.
9. Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
10. Let the macaroni and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 32g
Carbohydrates per serving: 41g
Protein per serving: 23g
Substitutions for ingredients:
- You can use any type of pasta you like instead of elbow macaroni.
- You can use any type of cheese you like instead of cheddar, mozzarella, and Parmesan.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty version.
- Add sautéed onions and bell peppers to the macaroni and cheese for a veggie version.
- Add chopped jalapeños or hot sauce to the macaroni and cheese for a spicy version.
Tips and tricks:
- Make sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a combination of cheeses for the best flavor and texture.
- Let the macaroni and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a cute presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a little more milk or cream.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make 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 originated in Italy and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting, Rich