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 Dijon mustard
- 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
- 2 cups grated Formaggio del Monte cheese
- 1/2 cup panko breadcrumbs
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 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 cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly pour in the whole milk and heavy cream, whisking constantly to prevent lumps from forming. Add the Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Continue whisking until the sauce thickens, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the grated Parmesan cheese and 1 1/2 cups of the grated Formaggio del Monte cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of grated Formaggio del Monte cheese and 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 until the top is golden brown and crispy.
10. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 600
- Total fat: 35g
- Saturated fat: 21g
- Cholesterol: 110mg
- Sodium: 900mg
- Total carbohydrates: 47g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 23g
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 or evaporated milk.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Formaggio del Monte cheese can be substituted with any other type of hard cheese, such as cheddar or Gouda.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty version.
- Add chopped broccoli or spinach to the macaroni and cheese for a healthier version.
- Use different types of cheese, such as blue cheese or goat cheese, for a unique flavor.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
- To make the top extra crispy, broil the macaroni and cheese for the last 1-2 minutes of baking.
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 the macaroni and cheese, place it in a microwave-safe dish and heat in the microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a fancy presentation.
- Top the macaroni and cheese with chopped fresh herbs, such as parsley or chives, for a pop of color.
Garnishes:
- Chopped fresh herbs, such as parsley or chives
- Crumbled bacon or ham
- Panko breadcrumbs
Pairings:
- Green salad with vinaigrette dressing
- Roasted vegetables, such as broccoli or Brussels sprouts
- Garlic bread or dinner rolls
Suggested side dishes:
- Garlic bread or dinner rolls
- Green salad with vinaigrette dressing
- Roasted vegetables, such as broccoli or Brussels sprouts
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the macaroni and cheese is too dry, add more cheese sauce or milk before baking.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Macaroni 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, savory, slightly tangy
Serving suggestions:
- Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or party.
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