Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 cups grated Pecorino Rosso Volterrano cheese
- 1 cup grated cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Medium saucepan
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in milk, whisking constantly to prevent lumps. Add salt, black pepper, garlic powder, onion powder, and paprika. Cook for 5-7 minutes, stirring frequently, until the sauce has thickened.
5. Add grated Pecorino Rosso Volterrano cheese and cheddar cheese to the sauce, stirring until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. Sprinkle panko breadcrumbs over the top of the mac and cheese.
9. Bake for 25-30 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 1050mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 9g
Protein: 29g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any pasta shape.
- Pecorino Rosso Volterrano cheese can be substituted with any hard, salty cheese such as Parmesan or Romano.
- Cheddar cheese can be substituted with any mild, melty cheese such as Monterey Jack or Colby.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sautéed onions and mushrooms for a vegetarian version.
- Add diced tomatoes and jalapeños for a spicy version.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Use a high-quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
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:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic green beans
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the mac and cheese is too dry, add more cheese sauce.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent overcooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
Salty, cheesy, creamy, and slightly tangy.
Serving suggestions:
Serve as a main dish or as a side dish with grilled chicken or steak.
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Region: Italian