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 Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Blu Alpi Cozie cheese
- 1 cup shredded cheddar cheese
- 1/2 cup 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 oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
4. Whisk in flour and continue to whisk for 1-2 minutes until mixture is smooth and bubbly.
5. Gradually whisk in whole milk and heavy cream until mixture is smooth.
6. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Whisk until well combined.
7. Cook cheese sauce over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
8. Remove cheese sauce from heat and stir in shredded Blu Alpi Cozie cheese and cheddar cheese until melted and smooth.
9. Add cooked macaroni to the cheese sauce and stir until well coated.
10. Pour mac and cheese into a 9x13 inch baking dish.
11. Sprinkle breadcrumbs over the top of the mac and cheese.
12. Cover the baking dish with aluminum foil and bake for 20 minutes.
13. Remove aluminum foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
14. Let mac and cheese cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 539
Fat per serving: 29g
Saturated fat per serving: 18g
Cholesterol per serving: 92mg
Sodium per serving: 581mg
Carbohydrates per serving: 47g
Fiber per serving: 2g
Sugar per serving: 6g
Protein per serving: 20g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with yellow mustard.
- Blu Alpi Cozie cheese can be substituted with any other type of blue cheese.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add cooked broccoli or spinach for a veggie version.
- Use different types of cheese for a different flavor profile.
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.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese sauce to thicken.
Storage Instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place mac and cheese in a microwave-safe dish and microwave on high for 1-2 minutes until heated through. Alternatively, place mac and cheese in a baking dish and bake in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation Ideas:
Serve mac and cheese in individual ramekins for a cute presentation. Top with a sprinkle of chopped parsley or chives for a pop of color.
Garnishes:
Chopped parsley or chives
Pairings:
Green salad, roasted vegetables, garlic bread
Suggested Side Dishes:
Green salad, roasted vegetables, garlic bread
Troubleshooting Advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the mac and cheese is too dry, add a little more milk to the cheese sauce before adding the macaroni.
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. It became a popular comfort food during the Great Depression and has remained a classic American dish ever since.
Flavor Profiles:
Creamy, cheesy, tangy
Serving Suggestions:
Serve mac and cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting