Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne 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 the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes until the mixture is smooth and bubbly.
5. Slowly whisk in the whole milk and heavy cream, stirring constantly to prevent lumps from forming.
6. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper to the saucepan and stir to combine.
7. Cook the sauce for 5-7 minutes, stirring frequently, until it has thickened.
8. Add the shredded cheddar cheese, shredded mozzarella cheese, and grated parmesan cheese to the saucepan and stir until the cheese has melted and the sauce is smooth.
9. Add the cooked macaroni to the cheese sauce and stir to coat the pasta evenly.
10. Pour the macaroni and cheese into a 9x13 inch baking dish and sprinkle the panko breadcrumbs over the top.
11. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the breadcrumbs are golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 31g
Carbohydrates: 45g
Protein: 23g
Sodium: 860mg
Sugar: 5g
Substitutions for ingredients:
- 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, such as gouda or pepper jack.
- Mozzarella cheese can be substituted with provolone or fontina 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 meaty twist.
- Stir in some chopped jalapenos or green chilies for a spicy kick.
- Top the macaroni and cheese with sliced tomatoes or roasted red peppers for a colorful presentation.
Tips and tricks:
- Be sure to cook the macaroni until al dente so that it doesn't become mushy when baked.
- Use a whisk to stir the cheese sauce to prevent lumps from forming.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored 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 more elegant presentation.
Garnishes:
Sprinkle some chopped parsley or chives over the top of the macaroni and cheese for a pop of color.
Pairings:
Serve the macaroni and cheese with a side salad or some roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk or cream to thin it out.
- If the macaroni and cheese is too dry, add a little 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 that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Macaroni and cheese is a classic American comfort food that has been enjoyed for generations. It originated in Italy, where pasta and cheese have been staples for centuries.
Flavor profiles:
This macaroni and cheese is creamy, cheesy, and slightly spicy, with a crunchy breadcrumb topping.
Serving suggestions:
Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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Taste: Rich, Creamy, Cheesy, Savory, Comforting