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 garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup Formaggio Saltarello cheese, grated
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 oven to 375°F (190°C).
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
4. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Slowly pour in whole milk and heavy cream, whisking constantly to prevent lumps.
6. Add garlic powder, onion powder, paprika, salt, and black pepper. Whisk until combined.
7. Bring mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until sauce thickens.
8. Add Parmesan, mozzarella, and cheddar cheese to the sauce. Stir until melted and smooth.
9. Add cooked macaroni to the cheese sauce and stir until well coated.
10. Pour mac and cheese mixture into a 9x13 inch baking dish.
11. Sprinkle grated Formaggio Saltarello cheese over the top of the mac and cheese.
12. Cover baking dish with aluminum foil and bake for 20 minutes.
13. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
14. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 32g
Carbohydrates per serving: 50g
Protein per serving: 25g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Formaggio Saltarello cheese can be substituted with any other type of hard, salty cheese such as Pecorino Romano or Parmigiano-Reggiano.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add chopped broccoli or cauliflower for a veggie version.
Tips and Tricks:
- Be sure to cook the macaroni until al dente so that it doesn't become mushy in the cheese sauce.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Microwave leftovers for 1-2 minutes or until heated through. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes.
Presentation Ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Roasted vegetables
- Grilled chicken
- Steamed broccoli
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk or cream.
- If the cheese sauce is too thin, add more cheese.
Food Safety Advice:
- Be sure to cook the macaroni until al dente to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor Profiles:
Creamy, cheesy, salty.
Serving Suggestions:
Serve hot and bubbly for a comforting meal.
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Taste: Creamy, Cheesy, Savory, Comforting