Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces Caprino Vaccino cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 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 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 is smooth and bubbly.
4. Slowly whisk in whole milk, garlic powder, onion powder, dried basil, dried oregano, dried thyme, salt, and black pepper. Cook, whisking constantly, until mixture thickens and comes to a boil.
5. Reduce heat to low and stir in Caprino Vaccino cheese and sharp cheddar cheese until melted and smooth.
6. Add cooked macaroni to cheese sauce and stir until well combined.
7. Pour mac and cheese into a 9x13 inch baking dish.
8. Sprinkle breadcrumbs evenly over the top of the mac and cheese.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10-15 minutes until breadcrumbs are golden brown and mac and cheese is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 900mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any type of pasta.
- Caprino Vaccino cheese can be substituted with any type of goat cheese.
- Sharp cheddar cheese can be substituted with any type of cheese with a strong flavor.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a vegetable version.
- Use different types of cheese for a unique flavor.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy in the cheese sauce.
- Shred the cheese yourself for a smoother and creamier sauce.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
Storage instructions:
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve mac and cheese in individual ramekins for a cute and personalized presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the mac and cheese for a pop of color.
Pairings:
Serve mac and cheese 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 more milk until desired consistency is reached.
- If the breadcrumbs are not browning, broil the mac and cheese for 1-2 minutes until golden brown.
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.
- Store leftover mac and cheese in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy and was brought to America by Thomas Jefferson. It became a popular comfort food during the Great Depression.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve mac and cheese as a main dish for lunch or dinner.
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