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 garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups shredded Cacio Ubriaco cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Medium saucepan for making cheese sauce
- Whisk for stirring cheese sauce
- 9x13 inch baking dish
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. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk and heavy cream, stirring constantly to prevent lumps from forming. Add garlic powder, onion powder, black pepper, and salt.
5. Bring mixture to a simmer and cook for 5-7 minutes until sauce thickens.
6. Add shredded Cacio Ubriaco cheese and Parmesan cheese to the sauce, stirring until cheese is melted and sauce is smooth.
7. Add cooked macaroni to the cheese sauce and stir until pasta is coated evenly.
8. Pour mac and cheese into a 9x13 inch baking dish.
9. Bake for 20-25 minutes until cheese is bubbly and golden brown.
10. Remove from oven and let cool for 5 minutes.
11. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 580
Fat: 35g
Saturated Fat: 21g
Cholesterol: 110mg
Sodium: 570mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any pasta shape.
- Cacio Ubriaco cheese can be substituted with any hard, aged cheese such as Parmesan or Pecorino Romano.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Top with breadcrumbs or crushed potato chips for a crunchy topping.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use a high-quality cheese for the best flavor.
- Let the mac 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 in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
Garlic bread or dinner rolls.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk or cream to thin it out. If the sauce is too thin, add more cheese.
Food safety advice:
Be sure to cook the macaroni until al dente to prevent overcooking.
Food history:
Cacio Ubriaco is an Italian cheese that is aged in wine. The wine gives the cheese a unique flavor and aroma.
Flavor profiles:
Creamy, cheesy, and slightly tangy.
Serving suggestions:
Serve hot and bubbly straight from the oven.
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Region: Italian