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 dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Piddiato cheese
- 1 cup shredded cheddar 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 oven to 375°F.
2. Cook elbow macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in whole milk and heavy cream, stirring constantly until mixture is smooth and thickened.
5. Add garlic powder, onion powder, paprika, thyme, oregano, salt, and black pepper to the saucepan. Stir to combine.
6. Add shredded Piddiato cheese, cheddar cheese, and Parmesan cheese to the saucepan. Stir until cheese is melted and sauce is smooth.
7. Add cooked macaroni to the cheese sauce and stir until pasta is coated evenly.
8. Pour mac and cheese into a 9x13 inch baking dish. Sprinkle panko breadcrumbs over the top.
9. Cover baking dish with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10-15 minutes until breadcrumbs are golden brown and cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 650
Fat: 38g
Saturated Fat: 23g
Cholesterol: 120mg
Sodium: 930mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 27g
Substitutions for ingredients:
- Piddiato cheese can be substituted with any other semi-hard cheese such as Gouda or Edam.
- Cheddar cheese can be substituted with any other sharp cheese such as Colby or Monterey Jack.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or diced ham to the mac and cheese for a meaty twist.
- Stir in cooked broccoli or spinach for a healthier version.
- Top with sliced jalapeños or hot sauce for a spicy kick.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent burning or clumping.
- Use a whisk to ensure a smooth and creamy cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve mac and cheese in individual ramekins for a cute and personalized touch.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
- Sliced jalapeños
- Hot sauce
Pairings:
- Green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese or milk to the sauce.
Food safety advice:
- Be sure to cook pasta and cheese sauce to the recommended temperatures to prevent foodborne illness.
Food history:
- Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot and bubbly straight out of the oven for maximum enjoyment.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting