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 salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups shredded Formaggio di Montagna di Sesto cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Add the salt, black pepper, garlic powder, onion powder, thyme, oregano, basil, parsley, paprika, and cayenne pepper. Cook for 5-7 minutes, whisking constantly, until the mixture thickens.
5. Add the Formaggio di Montagna di Sesto cheese, cheddar cheese, and Parmesan cheese to the pot. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the pot and stir until the macaroni is coated with the cheese sauce.
7. Pour the macaroni and cheese mixture into a 9x13 inch baking dish. Sprinkle 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 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 38g
Saturated Fat: 23g
Cholesterol: 120mg
Sodium: 1050mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Formaggio di Montagna di Sesto cheese can be substituted with any other hard, aged cheese such as Parmesan or Asiago.
- Cheddar cheese can be substituted with any other mild, creamy cheese such as Monterey Jack or Colby.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add sautéed mushrooms or spinach for a vegetarian version.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent it from burning or clumping.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese sauce to thicken and set.
- For a creamier texture, use half-and-half instead of whole milk.
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 on high for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color and flavor.
Pairings:
Serve with a crisp green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
Garlic bread, roasted Brussels sprouts, or steamed broccoli.
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 sauce or a splash of milk to moisten it.
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.
Food history:
Formaggio di Montagna di Sesto is a hard, aged cheese from the Sesto region of Italy. It is made from cow's milk and has a nutty, buttery flavor.
Flavor profiles:
Creamy, cheesy, savory, with a hint of spice.
Serving suggestions:
Serve hot and bubbly straight from the oven for maximum comfort food appeal.
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Region: Italian