Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Queso Crineja cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
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 elbow 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 whole milk and heavy cream, making sure there are no lumps. Cook for 5-7 minutes until the sauce thickens.
5. Add the shredded Queso Crineja cheese and cheddar cheese to the sauce, stirring until melted and smooth.
6. Add the garlic powder, onion powder, salt, and pepper to the sauce, stirring to combine.
7. Add the cooked macaroni to the cheese sauce, stirring to coat evenly.
8. Transfer the mac and cheese to a 9x13 inch baking dish.
9. Sprinkle the panko breadcrumbs over the top of the mac and cheese.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10 minutes until the top is golden brown and crispy.
12. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 540
Fat: 31g
Saturated Fat: 19g
Cholesterol: 96mg
Sodium: 470mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 6g
Protein: 19g
Substitutions for ingredients:
- Queso Crineja cheese can be substituted with any other type of shredded cheese, such as Monterey Jack or Pepper Jack.
- Cheddar cheese can be substituted with any other type of shredded cheese, such as Colby or Gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or diced ham to the mac and cheese before baking.
- Add diced jalapeños or green chilies to the cheese sauce for a spicy kick.
- Use different types of pasta, such as penne or rotini, instead of elbow macaroni.
Tips and tricks:
- Make sure to cook the macaroni until al dente so that it doesn't become mushy when baked.
- Use a whisk to make sure there are no lumps in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to allow it to set.
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 the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped fresh parsley or chopped scallions.
Pairings:
Serve 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 a splash of milk to moisten it.
Food safety advice:
Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the mac and cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting