Ingredients with Measurements:
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp Maggi Würze seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded 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 the oven to 375°F.
2. Cook the elbow macaroni according to the 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. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Add Maggi Würze seasoning, salt, and black pepper. Continue to whisk until the mixture thickens and coats the back of a spoon.
5. Remove the saucepan from heat and stir in the shredded cheddar cheese and grated Parmesan cheese 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 mixture into a 9x13 inch baking dish. Sprinkle panko breadcrumbs on 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 until the top is golden brown and crispy.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat: 32g
Carbohydrates: 43g
Protein: 22g
Sodium: 880mg
Substitutions for ingredients:
- Maggi Würze seasoning can be substituted with Worcestershire sauce or soy sauce.
- 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 such as Gouda, Swiss, or Monterey Jack.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sautéed onions or garlic for extra flavor.
- Add chopped jalapeños or hot sauce for a spicy version.
Tips and tricks:
- Don't overcook the pasta as it will become mushy when baked.
- Use a good quality cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives on top for a pop of color.
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 cheese sauce is too thin, add more cheese to thicken it up.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Maggi Würze seasoning is a popular condiment in Germany and Austria. It is made from a blend of spices and herbs and is often used to add flavor to soups, stews, and sauces.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot and enjoy!
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