Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Oxo seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large saucepan for making cheese sauce
- Whisk for stirring cheese sauce
- 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 saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Slowly whisk in the milk and cream, stirring constantly to prevent lumps from forming.
6. Add the Oxo seasoning, salt, and black pepper to the saucepan and continue to whisk until the mixture thickens.
7. Add the cheddar, mozzarella, and Parmesan cheese to the saucepan and stir until the cheese is melted and the sauce is smooth.
8. Add the cooked macaroni to the cheese sauce and stir until the pasta is coated evenly.
9. Pour the macaroni and cheese into a 9x13 inch baking dish.
10. Sprinkle the panko breadcrumbs over the top of the macaroni and cheese.
11. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the breadcrumbs are golden brown and the cheese is bubbly.
13. Let the macaroni and cheese cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 33g
Saturated Fat: 20g
Cholesterol: 105mg
Sodium: 760mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, mozzarella, and Parmesan.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty version.
- Add chopped jalapeños or hot sauce to the macaroni and cheese for a spicy version.
- Use different types of cheese, such as Gouda or Swiss, for a unique flavor.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent lumps from forming.
- Use a whisk to stir the cheese sauce for a smooth texture.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
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.
- Top the macaroni and cheese with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
- Crumbled bacon or ham
- Hot sauce or jalapeños
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
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 cheese sauce is too thin, add more cheese to thicken it up.
Food safety advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Macaroni and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the macaroni and cheese as a main course or as a side dish.
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Taste: Creamy, Cheesy, Savory, Comforting