Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded parmesan cheese
- 1/2 cup ricotta cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and heavy cream until smooth. Add the garlic powder, onion powder, paprika, oregano, basil, thyme, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the cheddar cheese, parmesan cheese, and ricotta cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish and 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, or until the top is golden brown and crispy.
10. Let the mac and cheese cool for 5-10 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: 550
- Fat: 30g
- Carbohydrates: 45g
- Protein: 25g
- Sodium: 680mg
- Sugar: 5g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, parmesan, and ricotta.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped broccoli or spinach for a veggie version.
- Add hot sauce or chili flakes for a spicy version.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the macaroni.
- Use whole milk and heavy cream for a creamy and rich sauce.
- Mix the breadcrumbs with melted butter for extra crunch and flavor.
Storage instructions:
- Store any 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 fancy presentation.
- Top the mac and cheese with fresh herbs or chopped scallions for a pop of color.
Garnishes:
- Fresh herbs
- Chopped scallions
- Crispy bacon bits
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese or milk to the sauce.
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:
- 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
- Herby
- Savory
Serving suggestions:
- Serve the mac and cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Comforting