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 dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- 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 in a large pot of salted boiling water. 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. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Add the garlic powder, onion powder, dry mustard, salt, and black pepper. Cook for 5-7 minutes until the mixture thickens.
5. Add the shredded cheddar cheese and Parmesan cheese to the sauce, stirring until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until the macaroni is coated evenly.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs over the top of the macaroni and cheese.
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 until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 560
Fat: 32g
Saturated Fat: 19g
Cholesterol: 99mg
Sodium: 859mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 6g
Protein: 23g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Cheddar cheese can be substituted with any other type of cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before baking.
- Add chopped jalapenos or green chilies for a spicy kick.
- Use different types of cheese, such as Gouda, Swiss, or Monterey Jack.
- Add cooked vegetables, such as broccoli or cauliflower, to the macaroni and cheese.
Tips and tricks:
- Be sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- 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 the macaroni and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
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 to thin it out.
- If the macaroni and cheese is too dry, add more cheese or milk to the sauce.
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:
Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 1700s.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve hot as a main dish or side dish.
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Taste: Creamy, Cheesy, Rich, Comforting, Savory