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 Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded cheddar 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 oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk and cream until mixture is smooth. Add Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Whisk until well combined.
5. Cook sauce for 5-7 minutes, stirring frequently, until it thickens.
6. Remove saucepan from heat and stir in cheddar cheese until melted and smooth.
7. Add cooked macaroni to cheese sauce and stir until well coated.
8. Pour macaroni and cheese mixture into a 9x13 inch baking dish.
9. Sprinkle Parmesan cheese and panko breadcrumbs over the top of the macaroni and cheese.
10. Cover baking dish with aluminum foil and bake for 20 minutes.
11. Remove foil and bake for an additional 10-15 minutes until top is golden brown and crispy.
12. Let cool for 5-10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Makes 8 servings.
Nutritional information:
- Calories per serving: 559
- Fat: 33g
- Carbohydrates: 42g
- Protein: 23g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Cheddar cheese can be substituted with any other type of cheese, such as Gouda or Monterey Jack.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add chopped broccoli or spinach for a veggie-packed version.
- Use different types of pasta, such as penne or fusilli.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy in the cheese sauce.
- Use freshly grated Parmesan cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese sauce to thicken.
Storage instructions:
- Leftovers can be stored 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 in individual ramekins for a fancy presentation.
Garnishes:
- Sprinkle with chopped parsley or chives for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
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 has been a popular dish in America since the 1800s.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy!
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Cheesy, Comforting, Savory, Rich