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 thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Caciotta Misto Pecora cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large saucepan for making cheese sauce
- Whisk for stirring cheese sauce
- Baking dish for baking mac and cheese
- Aluminum foil for covering 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 large saucepan, melt butter over medium heat.
4. Whisk in flour until smooth and cook for 1-2 minutes until lightly browned.
5. Gradually whisk in whole milk and heavy cream until smooth.
6. Add garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Whisk until combined.
7. Cook sauce over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 10 minutes.
8. Add shredded Caciotta Misto Pecora cheese, cheddar cheese, and Parmesan cheese to the saucepan. Whisk until cheese is melted and sauce is smooth.
9. Add cooked macaroni to the cheese sauce and stir until well coated.
10. Pour mac and cheese into a greased baking dish.
11. Sprinkle panko breadcrumbs over the top of the mac 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 until the top is golden brown and crispy.
14. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 38g
Saturated Fat: 23g
Cholesterol: 120mg
Sodium: 900mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Caciotta Misto Pecora cheese can be substituted with any other semi-soft cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add cooked broccoli or spinach for a healthier version.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when baked.
- Use a whisk to make sure the cheese sauce is smooth and doesn't have any lumps.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
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 the mac and cheese in a microwave-safe dish and microwave on high for 1-2 minutes until heated through. Alternatively, place the 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 the mac and cheese in individual ramekins for a cute presentation. Garnish with chopped parsley or chives for a pop of color.
Garnishes:
Chopped parsley or chives
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine for a sophisticated dinner.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk to moisten it.
Food safety advice:
- Be sure to cook the mac and cheese to an internal temperature of 165°F to ensure it's safe to eat.
- Store leftover mac and cheese 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. It became popular in the United States during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve hot as a main dish or as a side dish to your favorite meal.
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