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 garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Pecorino Brindisino cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko 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 macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, whisking constantly.
4. Gradually whisk in the milk and cream until smooth. Add the garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5 minutes, whisking constantly, until the sauce thickens.
5. Add the Pecorino Brindisino cheese and Parmesan cheese to the sauce and whisk until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs 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 crispy.
10. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 38g
Saturated Fat: 23g
Cholesterol: 120mg
Sodium: 1050mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 6g
Protein: 26g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Pecorino Brindisino cheese can be substituted with any other hard, salty cheese like Parmesan or Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add chopped broccoli or spinach for a healthier version.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent it from burning or clumping.
- Use a good quality Pecorino Brindisino cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mac and cheese in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the mac and cheese in individual bowls or on a large platter.
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:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk to moisten it.
Food safety advice:
- Make sure to cook the macaroni and cheese sauce to the recommended temperatures to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pecorino Brindisino is a hard, salty cheese from the Brindisi region of Italy. It is made from sheep's milk and has been produced for centuries.
Flavor profiles:
This mac and cheese is rich, creamy, and cheesy with a salty, nutty flavor from the Pecorino Brindisino cheese.
Serving suggestions:
Serve this mac and cheese as a main dish or as a side dish for a family dinner or potluck.
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Region: Italian