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 salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Queijo do Pico cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- 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 large pot, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Gradually whisk in the milk and heavy cream until the mixture is smooth.
6. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Whisk to combine.
7. Cook the mixture for 5-7 minutes until it thickens, stirring frequently.
8. Add the shredded Queijo do Pico cheese and stir until it is melted and the sauce is smooth.
9. Add the cooked macaroni to the pot and stir until it is coated in the cheese sauce.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. Sprinkle the breadcrumbs over the top of the mac and cheese.
12. Cover the baking dish with aluminum foil.
13. Bake the mac and cheese for 20 minutes.
14. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the cheese is bubbly.
15. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 32g
Saturated Fat: 19g
Cholesterol: 102mg
Sodium: 800mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 6g
Protein: 23g
Substitutions for ingredients:
- Queijo do Pico cheese can be substituted with any other type of cheese, such as cheddar or Gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty twist.
- Add chopped jalapenos or hot sauce for a spicy kick.
- Use different types of pasta, such as penne or fusilli, for a different texture.
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't become mushy in the cheese sauce.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover mac and cheese can be stored 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.
Garnishes:
Sprinkle chopped parsley or chives over the top of the mac and cheese 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 to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk to moisten it.
Food safety advice:
- Make sure to cook the macaroni and cheese sauce to the appropriate temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Queijo do Pico is a type of cheese from the Azores, Portugal. It is made from cow's milk and has a sharp, tangy flavor.
Flavor profiles:
- Creamy
- Cheesy
- Tangy
Serving suggestions:
Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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