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 dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Piodino cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella 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 until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk and heavy cream until the mixture is smooth.
5. Add the garlic powder, onion powder, oregano, basil, salt, and black pepper. Whisk until well combined.
6. Bring the mixture to a simmer and cook for 5-7 minutes until it thickens.
7. Add the Piodino, Parmesan, and mozzarella cheeses. Whisk until the cheese is melted and the sauce is smooth.
8. Add the cooked macaroni to the cheese sauce and stir until well coated.
9. Transfer the mac and cheese to a 9x13 inch baking dish.
10. Sprinkle the panko breadcrumbs over the top of the mac and cheese.
11. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 610
- Fat: 29g
- Carbohydrates: 62g
- Protein: 24g
Substitutions for ingredients:
- Piodino cheese can be substituted with any other hard cheese such as cheddar or gouda.
- 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 for a meaty version.
- Add chopped spinach or broccoli for a veggie version.
- Use different types of cheese for a different flavor profile.
Tips and tricks:
- Be sure to cook the macaroni until al dente to avoid mushy mac and cheese.
- Use a whisk to ensure the cheese sauce is smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store any leftover mac and cheese 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 cute presentation.
- Garnish with chopped parsley or green onions for a pop of color.
Garnishes:
- Chopped parsley or green onions
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 mac and cheese is too thick, add more milk or cream to thin it out.
- If the mac and cheese is too thin, add more cheese to thicken it up.
Food safety advice:
- Be sure to cook the macaroni and cheese sauce to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Mac and cheese originated in Italy and was brought to America by Thomas Jefferson.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Taste: Creamy, Cheesy, Savory, Comforting