Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups grated Malga Stelvio cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- 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 the same pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk, making sure there are no lumps. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Add the Malga Stelvio cheese, Parmesan cheese, salt, black pepper, paprika, and cayenne pepper. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the breadcrumbs on top.
8. Cover the 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: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 537
- Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 747mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 8g
- Protein: 23g
Substitutions for ingredients:
- Malga Stelvio cheese can be substituted with Gruyere or Fontina cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- Make sure to whisk the sauce constantly to prevent lumps.
- Use a good quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk.
- If the sauce is too thin, add more cheese.
Food safety advice:
- Make sure to cook the macaroni and sauce to the proper temperature to prevent foodborne illness.
Food history:
- Mac and cheese originated in Italy in the 14th century, but became popular in the United States in the 20th century.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting