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 salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere 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 350°F.
2. Cook the macaroni according to package instructions until al dente. 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 turns golden brown.
4. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Add the salt, black pepper, cayenne pepper, and garlic powder.
5. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens and coats the back of a spoon.
6. Remove the saucepan from the heat and stir in the cheddar, Gruyere, and Parmesan cheeses until they are fully melted and the sauce is smooth.
7. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
8. Pour the macaroni and cheese into a 9x13 inch baking dish and sprinkle the panko breadcrumbs on top.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
11. Let the macaroni and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 600
Fat: 38g
Carbohydrates: 41g
Protein: 24g
Sodium: 900mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can substitute the cheddar, Gruyere, and Parmesan cheeses with any other types of cheese that melt well.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapenos or hot sauce for a spicy version.
- Add chopped broccoli or spinach for a healthier version.
Tips and tricks:
- Be sure to cook the pasta until al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps from forming in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover macaroni and cheese 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 cute presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
- Crumbled bacon or ham
- Hot sauce or chopped jalapenos
Pairings:
- Green salad
- Roasted vegetables
- Grilled chicken or steak
Suggested side dishes:
- Garlic bread
- Cornbread
- Roasted potatoes
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 sauce or milk to moisten it.
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, who served it at a state dinner in 1802.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve the macaroni and cheese as a main dish or as a side dish with your favorite protein.
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Taste: Rich, Creamy, Cheesy, Savory, Comforting