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 dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 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 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 whisk in the whole milk and heavy cream until the mixture is smooth. Add the garlic powder, onion powder, oregano, basil, thyme, salt, and black pepper. Continue to whisk until the mixture thickens, about 5-7 minutes.
5. Remove the cheese sauce from the heat and stir in the shredded cheddar, mozzarella, and Parmesan cheeses 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 panko breadcrumbs evenly over the 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 the cheese is bubbly.
10. Let the macaroni and cheese cool for 5-10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 620
- Fat: 36g
- Carbohydrates: 44g
- Protein: 26g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, mozzarella, and Parmesan.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie version.
- Use different herbs and spices to change the flavor profile.
Tips and Tricks:
- Make sure to cook the pasta al dente so it doesn't get too mushy in the oven.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage Instructions:
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover macaroni and cheese in the microwave or oven until heated through.
Presentation Ideas:
- Serve the macaroni and cheese in individual ramekins for a fancy presentation.
- Top with fresh herbs or chopped scallions for a pop of color.
Garnishes:
- Fresh herbs
- Chopped scallions
- Crispy bacon bits
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
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 macaroni and cheese is too dry, add more cheese sauce or milk to moisten it.
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:
- Gravina is a town in southern Italy known for its delicious pasta dishes.
Flavor Profiles:
- Creamy, cheesy, savory, and herbaceous.
Serving Suggestions:
- Serve the macaroni and cheese as a main dish or as a side dish for a larger meal.
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Taste: Creamy, Cheesy, Savory, Comforting, Rich