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 paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling macaroni
- 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 macaroni according to the 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. Gradually whisk in the milk and heavy cream until smooth. Add the garlic powder, onion powder, paprika, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
5. Remove the saucepan from the heat and stir in the cheddar, fontina, and parmesan cheeses until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the macaroni and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the 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.
10. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 590
- Fat: 37g
- Carbohydrates: 42g
- Protein: 22g
- Sodium: 890mg
- Sugar: 6g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, fontina, and parmesan.
- You can use regular breadcrumbs instead of panko breadcrumbs.
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 cayenne pepper for a spicy version.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy in the cheese sauce.
- Use a whisk to make the cheese sauce smooth and creamy.
- Let the macaroni and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store leftovers 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 fancy presentation.
Garnishes:
- Sprinkle chopped fresh parsley or chives over the 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 until it reaches the desired consistency.
- If the macaroni and cheese is too dry, add more cheese sauce or milk.
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 is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
- Creamy, cheesy, savory, 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