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 thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Knockatee cheddar 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 until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
4. Gradually whisk in milk and cream, stirring constantly to prevent lumps.
5. Add garlic powder, onion powder, thyme, basil, oregano, salt, and black pepper. Cook for 5-7 minutes until sauce thickens.
6. Remove from heat and stir in grated Knockatee cheddar cheese and Parmesan cheese until melted and smooth.
7. Add cooked macaroni to the cheese sauce and stir until well coated.
8. Pour mac and cheese into a 9x13 inch baking dish and sprinkle panko breadcrumbs on top.
9. Cover with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10-15 minutes until top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 573
Fat: 33g
Carbohydrates: 45g
Protein: 23g
Sodium: 831mg
Sugar: 6g
Substitutions for ingredients:
- Knockatee cheddar cheese can be substituted with any sharp cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add cooked broccoli or peas for a veggie-packed version.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use freshly grated cheese for the best flavor and texture.
- Let the mac and cheese rest for a few minutes before serving to allow the sauce to thicken.
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 cute and cozy presentation.
Garnishes:
Sprinkle with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Be 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 is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
Creamy, cheesy, savory, and slightly herbaceous.
Serving suggestions:
Serve hot and bubbly straight out of the oven.
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Taste: Creamy, Cheesy, Savory, Comforting