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 dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups shredded Croghan Colby cheese
- 1 cup shredded Croghan Cheddar cheese
- 1/2 cup panko breadcrumbs
Special Equipment Needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
4. Gradually whisk in milk and heavy cream, stirring constantly to prevent lumps. Add dry mustard, salt, black pepper, and cayenne pepper. Cook for 5-7 minutes until sauce thickens.
5. Remove saucepan from heat and stir in shredded Croghan Colby cheese and shredded Croghan Cheddar cheese until melted and smooth.
6. Add cooked macaroni to cheese sauce and stir until well coated.
7. Pour macaroni and cheese into a 9x13 inch baking dish. Sprinkle panko breadcrumbs on top.
8. Cover baking dish with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes until top is golden brown and bubbly.
10. Let cool for 5-10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 546
- Fat: 30g
- Carbohydrates: 45g
- Protein: 23g
Substitutions for ingredients:
- Croghan Colby cheese can be substituted with any mild, creamy cheese.
- Croghan Cheddar cheese can be substituted with any sharp cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or green chilies for a spicy version.
- Add cooked broccoli or cauliflower for a veggie-packed version.
Tips and Tricks:
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage Instructions:
- Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place macaroni and cheese in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation Ideas:
- Serve macaroni and cheese in individual ramekins for a cute presentation.
- Garnish with chopped parsley or green onions for a pop of color.
Garnishes:
- Chopped parsley or green onions
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 or cream to thin it out.
- If the macaroni and cheese is too dry, add more cheese sauce or milk to moisten it.
Food Safety Advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
Food History:
- Macaroni and cheese originated in Italy in the 14th century, but it wasn't until the 18th century that it became popular in America.
Flavor Profiles:
- Creamy, cheesy, and slightly spicy.
Serving Suggestions:
- Serve hot and bubbly for a comforting and satisfying meal.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting