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
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
- Whisk
- Large mixing bowl
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly whisk in the milk and heavy cream, then add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Cook for 5-7 minutes until the mixture thickens.
5. Remove the saucepan from heat and stir in the cheddar, mozzarella, and Parmesan cheeses until they are fully melted and combined.
6. In a large mixing bowl, combine the cooked macaroni and cheese sauce. Mix well.
7. Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese.
9. Bake for 25-30 minutes until the top is golden brown and the cheese is bubbly.
10. Let the baked macaroni and cheese cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 620
Fat: 36g
Saturated Fat: 22g
Cholesterol: 115mg
Sodium: 1020mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 25g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Cheddar cheese can be substituted with any other type of cheese, such as Gouda or Swiss.
- Mozzarella cheese can be substituted with provolone or Monterey Jack cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add diced tomatoes or spinach for a healthier version.
- Add hot sauce or jalapenos for a spicier version.
Tips and tricks:
- Be sure to fully melt the cheese into the sauce to avoid clumps.
- Let the baked macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
- For a crispier topping, broil the macaroni and cheese for the last 2-3 minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle with chopped parsley or chives for a pop of color.
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.
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:
Macaroni 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, savory.
Serving suggestions:
Serve as a main dish or as a side dish for a potluck or holiday meal.
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Taste: Creamy, Cheesy, Savory, Comforting