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 salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups grated Caso Conzato cheese
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Special Equipment Needed:
- Large pot
- Colander
- Medium 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 the package instructions in a large pot of salted boiling water until al dente.
3. Drain the macaroni in a colander and set aside.
4. In a medium saucepan, melt the butter over medium heat.
5. Add the flour to the melted butter and whisk until smooth.
6. Gradually whisk in the milk and heavy cream until the mixture is smooth.
7. Add the salt, black pepper, paprika, and cayenne pepper to the saucepan and whisk until combined.
8. Cook the sauce over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
9. Remove the saucepan from the heat and stir in the grated Caso Conzato cheese and Parmesan cheese until melted and smooth.
10. Add the cooked macaroni to the cheese sauce and stir until well coated.
11. Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
12. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
13. Cover the baking dish with aluminum foil and bake for 20 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the cheese is bubbly.
15. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 570
- Fat: 34g
- Saturated Fat: 20g
- Cholesterol: 105mg
- Sodium: 780mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 5g
- Protein: 22g
Substitutions for ingredients:
- Caso Conzato cheese can be substituted with any other sharp cheese, such as cheddar or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty twist.
- Top the macaroni and cheese with sliced tomatoes or roasted vegetables for a healthier version.
- Substitute the elbow macaroni with any other pasta shape, such as penne or rigatoni.
Tips and Tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the cheese sauce and in the oven.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
- Store any leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation Ideas:
- Serve the macaroni and cheese in individual ramekins for a cute presentation.
- Garnish the macaroni and cheese with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve the macaroni 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 or cream until it reaches the desired consistency.
- If the macaroni and cheese is too dry, add more cheese sauce or milk to moisten it.
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 any leftover macaroni and cheese in the refrigerator within 2 hours of cooking.
Food History:
- Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 18th century.
- Caso Conzato cheese is a type of sharp cheese that originated in Italy.
Flavor Profiles:
- Creamy, cheesy, and slightly spicy.
Serving Suggestions:
- Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Savory, Comforting