Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups grated Caprino Valle cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko 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. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add milk to the saucepan, whisking constantly to prevent lumps. Add salt, black pepper, and nutmeg. Cook until the sauce thickens, about 5-7 minutes.
5. Add grated Caprino Valle cheese to the saucepan and stir until melted.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Transfer the mac and cheese to a 9x13 inch baking dish.
8. Sprinkle grated Parmesan cheese and panko breadcrumbs on top of the mac and cheese.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 560
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
Sodium: 540mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 8g
Protein: 26g
Substitutions for ingredients:
- Caprino Valle cheese can be substituted with any other soft goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add cooked bacon or pancetta to the mac and cheese for a smoky flavor.
- Add chopped fresh herbs such as parsley, thyme, or rosemary to the cheese sauce for extra flavor.
- Add sautéed mushrooms or caramelized onions to the mac and cheese for a savory twist.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Don't overcook the pasta as it will continue to cook in the oven.
- For a creamier mac and cheese, add more milk to the cheese sauce.
- To make the mac and cheese ahead of time, prepare the recipe up until step 9. Cover and refrigerate until ready to bake.
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, preheat oven to 350°F. Cover the mac and cheese with aluminum foil and bake for 15-20 minutes until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftovers in the refrigerator and consume within 3 days.
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, nutty.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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