Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 2 cups grated Kefalotyri 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 oven to 375°F.
2. Cook macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in milk, whisking constantly to prevent lumps. Add salt, black pepper, nutmeg, and cayenne pepper. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon.
5. Remove from heat and stir in grated Kefalotyri cheese and Parmesan cheese until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour macaroni and cheese into a 9x13 inch baking dish. Sprinkle 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, or until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 34g
Saturated Fat: 21g
Cholesterol: 105mg
Sodium: 720mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 9g
Protein: 28g
Substitutions for ingredients:
- Kefalotyri cheese can be substituted with Pecorino Romano or Asiago cheese.
- Parmesan cheese can be substituted with Grana Padano or Pecorino Romano cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped spinach or broccoli for a veggie version.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Use freshly grated cheese for the best flavor.
- For extra crispy breadcrumbs, broil the macaroni and cheese for the last 1-2 minutes of baking.
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 or bowls for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the cheese sauce is too thin, add more cheese.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kefalotyri cheese is a hard, salty cheese that originated in Greece. It is commonly used in Greek cuisine, including in this macaroni and cheese recipe.
Flavor profiles:
This macaroni and cheese has a rich and creamy cheese sauce with a hint of nutmeg and cayenne pepper for a bit of spice.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek
Taste: Creamy, Cheesy, Savory, Rich, Comforting