Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 8 ounces Provolone Piccante cheese, shredded
- 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 elbow 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 and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk and heavy cream until mixture is smooth. Add garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Cook for 5-7 minutes, stirring constantly, until mixture thickens.
5. Add shredded Provolone Piccante cheese to the sauce and stir until cheese is melted and sauce is smooth.
6. Add cooked macaroni to the cheese sauce and stir until macaroni is coated.
7. Pour mac and cheese into a 9x13 inch baking dish. Sprinkle 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.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 26g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 640mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 21g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Provolone Piccante cheese can be substituted with any other sharp cheese such as cheddar or Gouda.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty twist.
- Top the mac and cheese with sliced jalapeños for a spicy kick.
- Use gluten-free pasta and flour for a gluten-free version.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent it from burning.
- For a creamier mac and cheese, use half-and-half instead of whole milk.
- To make the breadcrumbs extra crispy, mix them with melted butter before sprinkling them over the mac and cheese.
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 for 1-2 minutes until heated through. Alternatively, place the mac and cheese in a baking dish and bake in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute and fancy presentation.
Garnishes:
Top the mac and cheese with chopped parsley or chives for a pop of color.
Pairings:
Serve the mac and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- 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 sauce or a splash of milk.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftover mac and cheese in the refrigerator within 2 hours of cooking.
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, slightly spicy.
Serving suggestions:
Serve the mac and cheese as a main dish for lunch or dinner.
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