Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
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 the package instructions, then drain and set aside.
3. In a large pot, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Gradually whisk in the milk and heavy cream, then add the garlic powder, onion powder, oregano, basil, salt, and black pepper.
6. Cook the mixture, whisking constantly, until it thickens and comes to a simmer.
7. Reduce the heat to low and stir in the cheddar, mozzarella, and Parmesan cheese until melted and smooth.
8. Add the cooked macaroni to the cheese sauce and stir until well combined.
9. Pour the mac and cheese into a 9x13 inch baking dish.
10. Sprinkle the panko bread crumbs evenly over the top of the mac and cheese.
11. Cover the dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the bread crumbs are golden brown and the cheese is bubbly.
13. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 599
- Fat: 31g
- Carbohydrates: 51g
- Protein: 28g
- Fiber: 2g
- Sugar: 7g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese or combination of cheeses that you prefer.
- You can use regular bread crumbs instead of panko bread crumbs.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie version.
- Add hot sauce or chili flakes for a spicy version.
Tips and tricks:
- Be sure to cook the flour and butter mixture for at least 1-2 minutes to get rid of the raw flour taste.
- Use whole milk and heavy cream for a creamier sauce.
- Don't overcook the pasta or it will become mushy.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
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 fresh herbs like parsley or basil.
Garnishes:
- Chopped fresh herbs like parsley or basil.
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 or cream until it reaches the desired consistency.
- If the sauce is too thin, add more cheese or flour to thicken it.
Food safety advice:
- Be sure to cook the mac and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, savory, and slightly herbaceous.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting