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 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups grated Ircano cheese
- 1 cup grated cheddar 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 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 is smooth and bubbly.
4. Slowly whisk in the milk and heavy cream, making sure to whisk out any lumps. Add the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Continue to whisk until the mixture thickens, about 5-7 minutes.
5. Add the grated Ircano cheese and cheddar cheese to the sauce and whisk until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well combined.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the 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 until the top is golden brown and the cheese is bubbly.
10. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 460
- Fat: 25g
- Carbohydrates: 39g
- Protein: 20g
Substitutions for ingredients:
- Ircano cheese can be substituted with any other semi-hard cheese such as Gouda or Fontina.
- Cheddar cheese can be substituted with any other sharp cheese such as Parmesan or Asiago.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meaty version of macaroni and cheese.
- Add chopped jalapeños or hot sauce for a spicy version of macaroni and cheese.
- Add sautéed mushrooms or spinach for a vegetarian version of macaroni and cheese.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use a good quality cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
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, microwave for 1-2 minutes or bake in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a cute presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
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 until al dente to prevent it from becoming mushy.
- Store leftover macaroni and cheese in the refrigerator within 2 hours of cooking.
Food history:
- Macaroni and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, and slightly smoky.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting