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 mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Kupres cheese
- 1 cup grated cheddar cheese
- 2 leeks, white and light green parts only, thinly sliced
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Large skillet for sautéing leeks
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat 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. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the milk and cream, whisking constantly to prevent lumps from forming. Add the garlic powder, onion powder, mustard powder, smoked paprika, salt, and black pepper. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
5. Add the Kupres cheese and cheddar cheese to the sauce and stir until melted and smooth.
6. In a large skillet, sauté the leeks over medium heat until softened and lightly browned, about 5-7 minutes.
7. Add the cooked macaroni and sautéed leeks to the cheese sauce and stir until well combined.
8. Pour the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs over the top.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
11. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 625
Fat: 35g
Saturated Fat: 21g
Cholesterol: 118mg
Sodium: 1020mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Kupres cheese can be substituted with any other semi-hard cheese, such as Gouda or Edam.
- Leeks can be substituted with onions or shallots.
Variations:
- Add cooked bacon or ham for a meaty version.
- Use different types of pasta, such as penne or fusilli.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use a good quality cheese for the best flavor.
- To make ahead, prepare the mac and cheese up to step 8, cover with foil, and refrigerate for up to 2 days. When ready to bake, remove from the refrigerator and let sit at room temperature for 30 minutes before 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:
Chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
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:
Mac and cheese is a classic American comfort food that dates back to the 18th century. It was originally made with macaroni and a simple cheese sauce, but has since evolved to include a variety of cheeses and add-ins.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting