Ingredients with Measurements:
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz Piave Vecchio Riserva cheese, grated
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium 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 medium saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1-2 minutes.
4. Gradually whisk in milk, mustard, garlic powder, onion powder, paprika, salt, and black pepper. Cook, whisking constantly, until mixture comes to a simmer and thickens.
5. Remove from heat and stir in grated Piave Vecchio Riserva cheese until melted.
6. Add cooked macaroni to cheese sauce and stir until well coated.
7. Pour macaroni and cheese into a 9x13 inch baking dish.
8. Sprinkle panko breadcrumbs evenly over the top of the macaroni and cheese.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Remove 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:
6-8 servings
Nutritional information:
Calories: 526
Fat: 23g
Saturated Fat: 14g
Cholesterol: 72mg
Sodium: 509mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 9g
Protein: 22g
Substitutions for ingredients:
- Piave Vecchio Riserva cheese can be substituted with Parmesan or Asiago cheese.
- Whole milk can be substituted with 2% or skim milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sautéed onions, mushrooms, or spinach for a vegetable-packed version.
- Use different types of pasta, such as penne or fusilli, for a different texture.
Tips and tricks:
- Grate the cheese before starting the recipe to save time.
- Make sure to whisk the cheese sauce constantly to prevent lumps.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
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:
Sprinkle 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 until desired consistency is reached.
- If the macaroni and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
Make sure to cook the macaroni until al dente to prevent overcooking.
Food history:
Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, and slightly tangy.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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Region: Italian