Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Montanello cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- 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 until al dente. Drain and set aside.
3. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Cook for 5-7 minutes, stirring constantly, until the mixture thickens.
5. Add the Montanello cheese, cheddar cheese, and Parmesan cheese to the pot. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the pot and stir until the macaroni is coated with the cheese sauce.
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 the cheese is bubbly.
10. Let the macaroni and cheese cool for 5-10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8.
Nutritional information:
- Calories: 590
- Fat: 29g
- Carbohydrates: 54g
- Protein: 27g
- Sodium: 820mg
- Sugar: 9g
Substitutions for ingredients:
- Montanello cheese can be substituted with any other semi-hard cheese, such as Gouda or Fontina.
- Cheddar cheese can be substituted with any other sharp cheese, such as Colby or Monterey Jack.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty twist.
- Stir in some chopped jalapenos or green chilies for a spicy kick.
- Top the macaroni and cheese with sliced tomatoes or roasted red peppers for a colorful presentation.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a whisk to ensure a smooth and creamy cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the macaroni and cheese in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a fancy touch.
- 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 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 a little at a time until it reaches the desired consistency.
- If the macaroni and cheese is too dry, add more cheese or milk to the sauce.
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 in the 14th century and was brought to America by Thomas Jefferson in the late 18th 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