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 garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded cheddar cheese
- 1 cup shredded Casu Marzu cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually whisk in the milk and cream until the mixture is smooth.
6. Add the salt, black pepper, garlic powder, onion powder, cayenne pepper, and nutmeg. Whisk until combined.
7. Cook the sauce for 5-7 minutes, whisking constantly, until it thickens.
8. Add the cheddar cheese and Casu Marzu cheese to the sauce, and whisk until melted and smooth.
9. Add the cooked macaroni to the sauce, and stir until the macaroni is coated with the cheese sauce.
10. Pour the mac and cheese into a baking dish.
11. Sprinkle the breadcrumbs over the top of the mac and cheese.
12. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
13. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 38g
Saturated Fat: 23g
Cholesterol: 130mg
Sodium: 920mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 6g
Protein: 25g
Substitutions for ingredients:
- Any type of pasta can be used instead of elbow macaroni.
- Any type of cheese can be used instead of Casu Marzu cheese.
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 herbs like parsley or chives for a fresh flavor.
Tips and tricks:
- Make sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to make sure the cheese sauce is smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped herbs like parsley or chives over the top of the mac and cheese for a pop of color.
Pairings:
Serve the 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 or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk to moisten it.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Casu Marzu is a traditional Sardinian cheese that is aged and then infested with cheese flies, which lay their eggs in the cheese. The larvae then eat the cheese and break down the fats, creating a soft and creamy texture.
Flavor profiles:
The Casu Marzu cheese adds a rich and tangy flavor to the mac and cheese, while the cheddar cheese adds a sharp and nutty flavor.
Serving suggestions:
Serve the Casu Marzu Mac and Cheese as a main dish for a cozy dinner at home.
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Region: Sardinian