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 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Caciotta Manzone cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
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 pasta 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. Gradually whisk in milk and heavy cream, stirring constantly until mixture thickens and comes to a boil.
5. Reduce heat to low and add garlic powder, onion powder, oregano, basil, salt, and pepper. Stir until well combined.
6. Add shredded Caciotta Manzone cheese and Parmesan cheese to the saucepan, stirring until cheese is melted and sauce is smooth.
7. Add cooked pasta to the cheese sauce and stir until well coated.
8. Pour mac and cheese into a 9x13 inch baking dish and sprinkle panko bread crumbs on top.
9. Cover dish with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10-15 minutes until bread crumbs are golden brown and cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 625
Fat: 36g
Saturated Fat: 22g
Cholesterol: 119mg
Sodium: 576mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 6g
Protein: 24g
Substitutions for ingredients:
- Caciotta Manzone cheese can be substituted with any mild, creamy cheese such as Fontina or Gouda.
- Panko bread crumbs can be substituted with regular bread crumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty twist.
- Mix in diced tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute elbow macaroni with any other pasta shape such as penne or rigatoni.
Tips and Tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when baked.
- Use freshly grated Parmesan cheese for the best flavor.
- For a creamier mac and cheese, add an extra 1/2 cup of heavy cream to the cheese sauce.
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 cute and cozy presentation.
Garnishes:
Top with chopped fresh parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested Side Dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting Advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the bread crumbs are not browning, broil for 1-2 minutes until golden.
Food Safety Advice:
- Be sure to cook the mac and cheese to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
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.
Flavor Profiles:
Creamy, cheesy, and savory.
Serving Suggestions:
Serve as a main dish or as a side dish for a potluck or party.
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Taste: Creamy, Cheesy, Savory, Comforting, Rich