Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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
- Colander
- 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 package instructions in a large pot of salted boiling water. 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 cream, stirring constantly to prevent lumps. Add the salt, black pepper, and cayenne pepper.
5. Cook the sauce for 5-7 minutes until it thickens and coats the back of a spoon.
6. Add the cheddar, mozzarella, and Parmesan cheeses to the sauce and stir until melted and smooth.
7. Add the cooked macaroni to the cheese sauce and stir to combine.
8. Pour the macaroni and cheese into a 9x13 inch baking dish.
9. Sprinkle the panko breadcrumbs over the top of the macaroni and cheese.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
12. Let the macaroni and cheese cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 32g
Saturated Fat: 19g
Cholesterol: 100mg
Sodium: 800mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 5g
Protein: 23g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Cheddar cheese can be substituted with any other type of cheese, such as Gouda or Swiss.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before baking.
- Mix in cooked vegetables, such as broccoli or peas, to add some nutrition and color.
- Top the macaroni and cheese with sliced tomatoes or breadcrumbs mixed with herbs for a different flavor.
Tips and tricks:
- Be sure to cook the macaroni until it is al dente, as it will continue to cook in the oven.
- Use a whisk to make the cheese sauce smooth and creamy.
- 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 the macaroni and cheese in a microwave-safe dish and microwave for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a cute and fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the macaroni and cheese for a pop of color.
Pairings:
Serve the macaroni and cheese with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
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 or a little bit of milk to make it creamier.
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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Macaroni and cheese is a classic American dish that originated in the 18th century. It was first mentioned in a cookbook by Elizabeth Raffald in 1769.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting