Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 head of garlic
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups grated Formaggetta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Roasting pan
- Large pot
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Roast for 30-40 minutes or until the garlic is soft and fragrant. Let cool and then squeeze the cloves out of the skin.
3. Cook the macaroni according to package instructions until al dente. Drain and set aside.
4. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk and cream until smooth. Add the Dijon mustard, salt, black pepper, and cayenne pepper. Cook for 5-7 minutes or until the sauce has thickened.
6. Add the roasted garlic and stir to combine. Add the Formaggetta and Parmesan cheese and stir until melted.
7. Add the cooked macaroni to the pot and stir to coat with the cheese sauce.
8. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle with panko breadcrumbs.
9. Bake for 20-25 minutes or until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 400°F.
Serving size:
Serves 8-10.
Nutritional information:
Calories: 550
Fat: 32g
Saturated Fat: 19g
Cholesterol: 100mg
Sodium: 800mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Formaggetta cheese can be substituted with fontina, gouda, or cheddar cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Add sautéed mushrooms or spinach for a vegetarian option.
- Use different types of pasta such as penne or fusilli.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Use a good quality cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts or garlic bread.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk or cream. If it is too thin, add more cheese.
Food safety advice:
Be sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Macaroni and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, and savory with a hint of roasted garlic.
Serving suggestions:
Serve as a main dish or as a side dish for a family dinner or holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A