Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup Palmita Queso, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs
Special Equipment Needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the whole milk, whisking constantly until the mixture is smooth.
6. Add the salt, black pepper, paprika, and cayenne pepper. Whisk until well combined.
7. Cook the mixture, stirring constantly, until it thickens, about 5 minutes.
8. Add the Palmita Queso, cheddar cheese, and mozzarella cheese. Stir until the cheese is melted and the mixture is smooth.
9. Add the cooked macaroni to the cheese sauce and stir until well coated.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. Sprinkle the Parmesan cheese and breadcrumbs over the top of the mac and cheese.
12. Cover the baking dish with aluminum foil.
13. Bake for 20 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or 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: 450
Fat: 20g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 680mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 19g
Substitutions for ingredients:
- Palmita Queso can be substituted with any other Mexican cheese, such as queso fresco or cotija cheese.
- Cheddar cheese can be substituted with any other type of cheese, such as Gouda or Swiss cheese.
- Mozzarella cheese can be substituted with any other type of cheese, such as provolone or fontina cheese.
- Parmesan cheese can be substituted with any other type of hard cheese, such as Pecorino Romano or Asiago cheese.
Variations:
- Add cooked bacon or ham for a meaty version of the mac and cheese.
- Add diced tomatoes, jalapenos, or green chilies for a spicy version of the mac and cheese.
- Add sautéed onions and mushrooms for a more savory version of the mac and cheese.
Tips and Tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use a combination of different types of cheese for a more complex flavor.
- For a creamier mac and cheese, use half-and-half or heavy cream instead of whole milk.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the mac and cheese in the microwave or oven until heated through.
Presentation Ideas:
Serve the mac and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
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 to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk to moisten it.
Food Safety Advice:
- Make sure to cook the macaroni until it is al dente to prevent it from becoming mushy.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mac and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor Profiles:
Creamy, cheesy, and slightly spicy.
Serving Suggestions:
Serve the mac and cheese as a main dish or as a side dish for a larger meal.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting