Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Catupiry cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Whisk
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions in a large pot of salted boiling water 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. Gradually whisk in milk, salt, pepper, and nutmeg. Cook for 5-7 minutes, stirring constantly, until sauce thickens.
5. Remove from heat and stir in shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour macaroni and cheese into a 9x13 inch baking dish.
8. Spoon Catupiry cheese on top of the macaroni and cheese.
9. Sprinkle panko breadcrumbs over the Catupiry cheese.
10. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 535
- Fat: 28g
- Carbohydrates: 48g
- Protein: 23g
- Sodium: 858mg
- Sugar: 6g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and Parmesan.
- You can use any type of breadcrumbs instead of panko.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before baking.
- Add chopped tomatoes or roasted red peppers to the macaroni and cheese before baking.
- Use different types of cheese, such as Gouda or Swiss, for a different 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 the cheese sauce smooth and creamy.
- Let the macaroni and cheese cool for a few minutes before serving.
Storage instructions:
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover 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 with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped 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 until desired consistency is reached.
- If the macaroni and cheese is too dry, add more cheese or milk.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson.
Flavor profiles:
- Creamy, cheesy, and slightly nutty.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Region: Brazilian