Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 8 ounces Caprino del Cilento cheese, grated
- 4 ounces Parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
- Large saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the milk, whisking constantly to prevent lumps. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Continue to whisk until the mixture thickens, about 5-7 minutes.
5. Add the grated Caprino del Cilento cheese and Parmesan cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the saucepan and stir until the macaroni is coated with the cheese sauce.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs over the top.
8. Cover the baking 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 parsley over the top before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
Sodium: 890mg
Carbohydrates: 63g
Fiber: 3g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Caprino del Cilento cheese can be substituted with any other soft goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapenos or hot sauce for a spicy version.
- Add chopped sun-dried tomatoes or roasted red peppers for a Mediterranean version.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Use a good quality cheese for the best flavor.
- For a creamier mac and cheese, add an extra cup of milk to the saucepan.
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 for a fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top for a pop of color.
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 cheese sauce is too thin, add more cheese.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caprino del Cilento is a soft goat cheese from the Cilento region of Italy. It is known for its tangy flavor and creamy texture.
Flavor profiles:
Creamy, tangy, cheesy, savory.
Serving suggestions:
Serve hot and bubbly straight from the oven.
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Region: Italian