Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk and heavy cream, stirring constantly until mixture thickens.
5. Add cheddar, Gruyere, and Parmesan cheese to the saucepan, stirring until cheese is melted and sauce is smooth.
6. Add garlic powder, salt, and pepper to the cheese sauce and stir to combine.
7. Add cooked macaroni to the cheese sauce and stir until macaroni is coated.
8. Pour mac and cheese into a 9x13 inch baking dish.
9. Sprinkle panko breadcrumbs over the top of the mac and cheese.
10. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
12. Remove from oven and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45 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 prefer instead of elbow macaroni.
- You can use any type of cheese you prefer instead of cheddar, Gruyere, and Parmesan.
Variations:
- Add cooked bacon or ham to the mac and cheese before baking.
- Add diced tomatoes or roasted red peppers to the mac and cheese before baking.
- Add chopped jalapenos or green chilies to the mac and cheese before baking.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Don't overbake the mac and cheese or it will become dry.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve mac and cheese in individual ramekins for a more elegant presentation.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve 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 to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk to moisten it.
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:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting, Rich