Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Oltermanni cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Special Equipment Needed:
- Large pot for boiling pasta
- Large 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 large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Gradually whisk in milk, salt, black pepper, garlic powder, and cayenne pepper. Cook, whisking constantly, until mixture thickens and comes to a boil.
5. Reduce heat to low and stir in Oltermanni cheese and cheddar cheese until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir until well coated.
7. Pour mac and cheese into a 9x13 inch baking dish.
8. Sprinkle panko breadcrumbs evenly over the top of the mac and cheese.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 27g
Carbohydrates per serving: 54g
Protein per serving: 22g
Substitutions for ingredients:
- Oltermanni cheese can be substituted with any other type of cheese, such as Gouda or Swiss.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
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 jalapenos for a spicy version.
Tips and Tricks:
- Make sure to cook the macaroni until al dente to prevent it from becoming mushy in the cheese sauce.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the mac 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 or in a large serving dish.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Garlic bread
- Roasted broccoli
- Grilled asparagus
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk.
- If the cheese sauce is too thin, add more cheese.
Food Safety Advice:
- Make sure to cook the macaroni 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 the United States by Thomas Jefferson.
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