Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Fontal cheese
- 1 cup shredded Parmesan cheese
- 6 ounces thinly sliced prosciutto, chopped
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. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk for 1-2 minutes until the mixture is smooth and bubbly.
4. Gradually whisk in the milk, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, whisking constantly, until the sauce has thickened.
5. Add the shredded Fontal cheese and Parmesan cheese to the sauce and whisk until the cheese has melted and the sauce is smooth.
6. Add the cooked macaroni and chopped prosciutto to the cheese sauce and stir until everything is evenly coated.
7. Pour the mac and cheese into a 9x13 inch baking dish and cover with aluminum foil.
8. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the cheese is bubbly.
9. Let the mac 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: 562
- Fat: 28g
- Carbohydrates: 49g
- Protein: 27g
- Fiber: 2g
- Sugar: 9g
- Sodium: 1034mg
Substitutions for ingredients:
- Fontal cheese can be substituted with Gruyere cheese.
- Prosciutto can be substituted with cooked bacon or ham.
Variations:
- Add chopped roasted red peppers or sun-dried tomatoes for extra flavor.
- Use different types of cheese, such as cheddar or mozzarella.
- Add breadcrumbs to the top of the mac and cheese before baking for a crunchy texture.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy when baked.
- Use whole milk for a creamier sauce.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Leftovers can be stored 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 cute presentation.
- Garnish with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh 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 it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese sauce or milk before baking.
Food safety advice:
- Be sure to cook the macaroni and prosciutto to the proper temperature to avoid foodborne illness.
Food history:
- Mac and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
- Creamy, cheesy, salty, savory.
Serving suggestions:
- Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or party.
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