Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Džiugas cheese
- 1/2 cup grated Parmesan 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 the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook for 8-10 minutes, or until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, until the mixture is smooth and bubbly.
4. Gradually whisk in the milk, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Cook, whisking constantly, for 5-7 minutes, or until the sauce has thickened.
5. Remove the saucepan from the heat and stir in the Džiugas cheese and Parmesan cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
9. 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: 498
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 72mg
- Sodium: 792mg
- Carbohydrates: 49g
- Fiber: 2g
- Sugar: 7g
- Protein: 22g
Substitutions for ingredients:
- Džiugas cheese can be substituted with any hard, aged cheese such as cheddar or Gouda.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or ham for a meaty twist.
- Stir in cooked broccoli or spinach for a healthier version.
- Use different types of pasta such as penne or fusilli.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- For a creamier texture, add a splash of heavy cream to the cheese sauce.
- To make ahead, prepare the macaroni and cheese up to step 7, cover with foil, and refrigerate for up to 24 hours. Bake as directed before serving.
Storage instructions:
- Leftover macaroni and cheese can be stored 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 fancy 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 sauce or a splash of milk.
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.
Food history:
- Džiugas cheese is a hard, aged cheese from Lithuania that is known for its nutty and salty flavor.
Flavor profiles:
- Creamy, cheesy, nutty, salty
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
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Region: Lithuanian
Taste: Creamy, Cheesy, Savory, Comforting