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 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
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package directions in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps from forming. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Continue to whisk until the mixture thickens, about 5-7 minutes.
5. Add the cheddar, mozzarella, and Parmesan cheeses to the sauce and stir until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
9. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 570
- Fat: 32g
- Carbohydrates: 47g
- Protein: 23g
- Sodium: 870mg
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, mozzarella, and Parmesan.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty version.
- Add diced tomatoes, green chilies, and jalapenos for a spicy version.
- Add cooked broccoli or cauliflower for a veggie-packed version.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the macaroni.
- Use a whisk to prevent lumps from forming in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese sauce to set.
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.
- Top the macaroni and cheese with fresh herbs like parsley or chives for a pop of color.
Garnishes:
- Fresh herbs like parsley or chives
- Crumbled bacon or diced ham
Pairings:
- Serve the macaroni and cheese with a simple green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted green beans
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the macaroni 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:
- Macaroni and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
- Creamy, cheesy, and comforting.
Serving suggestions:
- Serve the macaroni and cheese as a main dish or as a side dish with your favorite protein.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting