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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Caprino Spazzacamino cheese, grated
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Slowly whisk in the whole milk and heavy cream until smooth. Add the Dijon mustard, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
5. Add the grated Caprino Spazzacamino cheese to the sauce and stir until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
10. Sprinkle chopped fresh parsley over the top before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 29g
Carbohydrates: 51g
Protein: 21g
Sodium: 600mg
Sugar: 7g
Substitutions for ingredients:
- Caprino Spazzacamino cheese can be substituted with any other type of goat cheese or a combination of cheddar and Parmesan cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon, ham, or chicken to the mac and cheese for a protein boost.
- Add sautéed onions, mushrooms, or spinach for extra flavor and nutrition.
- Use different types of pasta, such as penne or fusilli, for a fun twist.
Tips and tricks:
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Use a good quality cheese for the best flavor.
- For a creamier texture, add more heavy cream or whole milk.
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 the mac and cheese in individual ramekins or bowls for a fancy presentation.
Garnishes:
Sprinkle chopped fresh parsley, chives, or scallions over the top 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
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the macaroni until al dente to avoid a mushy texture.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese is a classic American comfort food that has been around for centuries. It originated in Italy, where pasta and cheese were combined to create a simple and delicious dish.
Flavor profiles:
Creamy, cheesy, savory, slightly spicy.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A