Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup 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 dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 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
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
4. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
5. Slowly whisk in milk and heavy cream, stirring constantly to prevent lumps.
6. Add garlic powder, onion powder, smoked paprika, thyme, oregano, basil, salt, and black pepper. Stir to combine.
7. Cook sauce for 5-7 minutes until it thickens and coats the back of a spoon.
8. Remove saucepan from heat and stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
9. Add cooked macaroni to cheese sauce and stir until well coated.
10. Pour macaroni and cheese into a 9x13 inch baking dish.
11. Sprinkle panko breadcrumbs evenly over the top.
12. Bake for 20-25 minutes until breadcrumbs are golden brown and cheese is bubbly.
13. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 549
Fat: 32g
Saturated Fat: 19g
Cholesterol: 97mg
Sodium: 631mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Sharp cheddar cheese can be substituted with any type of cheddar cheese.
- Mozzarella cheese can be substituted with provolone or Gouda cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a vegetable version.
- Use different types of pasta such as penne or fusilli.
- Use different types of cheese such as blue cheese or feta.
Tips and tricks:
- Don't overcook the pasta as it will continue to cook in the oven.
- Use a good quality cheese for the best flavor.
- Add a pinch of cayenne pepper for a spicy kick.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle with chopped fresh parsley or chives.
Pairings:
Serve 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.
- If the cheese sauce is too thin, add more cheese or flour.
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 and was brought to America by Thomas Jefferson. It became popular during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, savory, with a hint of smokiness and herbs.
Serving suggestions:
Serve hot and bubbly straight out of the oven.
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Taste: Creamy, Cheesy, Comforting, Savory, Rich