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
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
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 (190°C).
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth. Cook for 1-2 minutes.
5. Gradually whisk in the milk and heavy cream until smooth.
6. Add the salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Whisk until combined.
7. Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
8. Remove the saucepan from the heat and stir in the cheddar, Gruyere, and Parmesan cheeses until melted and smooth.
9. Add the cooked macaroni to the cheese sauce and stir until well coated.
10. Pour the macaroni and cheese into a 9x13 inch baking dish.
11. Sprinkle the panko breadcrumbs over the top of the macaroni and cheese.
12. Cover the baking dish with aluminum foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
14. Sprinkle with chopped parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 650
- Fat: 39g
- Saturated Fat: 24g
- Cholesterol: 125mg
- Sodium: 940mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 7g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of the ones listed in the recipe.
- You can use breadcrumbs instead of panko breadcrumbs.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or spinach for a veggie version.
- Use different spices or herbs to change up the flavor.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a whisk to make sure the cheese sauce is smooth and free of lumps.
- Let the macaroni and cheese cool for a few minutes before serving, as it will be very hot.
Storage instructions:
- Store any leftovers 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 fancy 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 macaroni and cheese is too dry, add more cheese sauce or milk to moisten it.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Macaroni and cheese originated in Italy and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A