Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 head roasted garlic, mashed
- 2 cups shredded Cheeseweed cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly whisk in the milk and cream, making sure there are no lumps. Add the mashed roasted garlic and continue to whisk until the sauce thickens, about 5-7 minutes.
5. Add the Cheeseweed and cheddar cheese to the sauce and whisk until melted and smooth. Season with salt and pepper to taste.
6. Add the cooked macaroni to the cheese sauce and stir until well combined.
7. Transfer the mac and cheese to a greased baking dish. Sprinkle the panko breadcrumbs on 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 until the breadcrumbs are golden brown and the cheese is bubbly.
10. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 38g
Saturated Fat: 23g
Cholesterol: 125mg
Sodium: 500mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 8g
Protein: 23g
Substitutions for ingredients:
- Cheeseweed cheese can be substituted with any other semi-soft cheese such as Gouda or Fontina.
- Cheddar cheese can be substituted with any other sharp cheese such as Parmesan or Asiago.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of pasta such as penne or fusilli.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store leftover mac and cheese 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 and cozy presentation.
- Top with additional chopped parsley or grated cheese for a pop of color.
Garnishes:
- Chopped fresh parsley
- Grated cheese
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- 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 or milk to the sauce.
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:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, garlicky, savory.
Serving suggestions:
- Serve hot as a main dish or side dish.
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