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 smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special Equipment Needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large saucepan for making cheese sauce
- Whisk for stirring cheese sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1-2 minutes until lightly browned.
4. Gradually whisk in milk and heavy cream, stirring constantly until mixture is smooth and thickened.
5. Add garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Stir to combine.
6. Add shredded cheddar cheese, shredded Gruyere cheese, and grated Parmesan cheese. Stir until cheese is melted and sauce is smooth.
7. Add cooked macaroni to cheese sauce and stir until well coated.
8. Pour mac and cheese mixture into a 9x13 inch baking dish.
9. Sprinkle panko breadcrumbs over the top of the mac and cheese.
10. Cover the dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
12. Let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 651
- Fat: 36g
- Carbohydrates: 51g
- Protein: 29g
- Fiber: 2g
- Sugar: 7g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of elbow macaroni.
- You can use any type of cheese you prefer instead of cheddar, Gruyere, and Parmesan.
Variations:
- Add cooked bacon or ham to the mac and cheese before baking.
- Add diced tomatoes or roasted red peppers to the mac and cheese before baking.
- Use different spices or herbs to flavor the cheese sauce.
Tips and Tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a combination of cheeses for the best flavor.
- Don't overcook the cheese sauce or it may become grainy.
Storage Instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat mac and cheese in the microwave or oven until heated through.
Presentation Ideas:
- Serve mac and cheese in individual ramekins for a cute presentation.
- Top with additional cheese or breadcrumbs for added texture and flavor.
Garnishes:
- Sprinkle chopped parsley or chives over the top of the mac and cheese for a pop of color.
Pairings:
- Serve mac and cheese 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 or cream to thin it out.
- If the cheese sauce is too thin, add more cheese to thicken it up.
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:
- Mac and cheese is a classic American comfort food that has been around for centuries.
Flavor Profiles:
- Creamy, cheesy, savory, and slightly smoky.
Serving Suggestions:
- Serve mac and cheese as a main dish or as a side dish with your favorite protein.
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Taste: Creamy, Cheesy, Savory, Comforting