Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 8 ounces Gorgonzola Bresciano cheese, crumbled
- 1/2 cup grated Parmesan 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 macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add the milk and heavy cream, whisking constantly to prevent lumps from forming. Add the salt, pepper, and nutmeg and continue to whisk until the sauce thickens, about 5-7 minutes.
5. Add the Gorgonzola Bresciano cheese and Parmesan cheese to the sauce and stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until the macaroni is coated evenly.
7. Pour the mac and cheese into a 9x13 inch baking dish and sprinkle the panko breadcrumbs on top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
10. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 840mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other short pasta shape.
- Gorgonzola Bresciano cheese can be substituted with regular Gorgonzola or any other blue cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the mac and cheese before baking.
- Top the mac and cheese with sliced tomatoes or roasted red peppers before baking.
- Use different types of cheese, such as cheddar or fontina, in place of the Gorgonzola Bresciano.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Don't overcook the pasta, as it will continue to cook in the oven.
- For a creamier mac and cheese, add more heavy cream or milk to the cheese sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives on top of the mac and cheese before serving.
Pairings:
Serve the mac and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic bread
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac 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:
Mac and cheese originated in Italy in the 14th century, but it wasn't until the 1930s that it became popular in the United States.
Flavor profiles:
Creamy, cheesy, tangy
Serving suggestions:
Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian