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
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 2 cups grated Bruz d'Murazzan cheese
- 1 cup grated Parmesan 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 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 cook for 1-2 minutes until mixture is smooth and bubbly.
5. Gradually whisk in milk and cream, stirring constantly to prevent lumps.
6. Add salt, black pepper, nutmeg, and cayenne pepper. Continue to whisk until mixture thickens.
7. Remove from heat and stir in Bruz d'Murazzan and Parmesan cheese until melted and smooth.
8. Add cooked macaroni to cheese sauce and stir to combine.
9. Pour macaroni and cheese into a 9x13 inch baking dish.
10. Sprinkle breadcrumbs evenly over the top of the macaroni and cheese.
11. Cover with aluminum foil and bake for 20 minutes.
12. Remove foil and bake for an additional 10-15 minutes until breadcrumbs are golden brown and cheese is bubbly.
13. Let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 650
- Fat: 38g
- Carbohydrates: 47g
- Protein: 27g
- Sodium: 890mg
- Sugar: 6g
Substitutions for ingredients:
- Bruz d'Murazzan cheese can be substituted with Gruyere or Fontina cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped broccoli or spinach for a vegetable version.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place macaroni and cheese in a microwave-safe dish and microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve macaroni and cheese in individual ramekins for a fancy presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream.
- If the breadcrumbs are not browning, place under the broiler for a few minutes.
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 originated in Italy and was brought to America by Thomas Jefferson.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting