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 Ibores cheese
- 1 cup shredded cheddar cheese
- 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 in a large pot of salted boiling water according to package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly whisk in the whole milk and heavy cream. Cook for 5-7 minutes, stirring constantly, until the mixture thickens.
5. Add the shredded Queso Ibores cheese and cheddar cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. Season the cheese sauce with salt and pepper, to taste.
7. Add the cooked macaroni to the cheese sauce and stir until well combined.
8. Pour the mac and cheese mixture into 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.
11. Bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
13. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 32g
Carbohydrates per serving: 43g
Protein per serving: 21g
Substitutions for ingredients:
- Queso Ibores cheese can be substituted with any other semi-hard cheese, such as Manchego or Gouda.
- Cheddar cheese can be substituted with any other mild cheese, such as Monterey Jack or Colby.
Variations:
- Add cooked bacon or diced ham to the mac and cheese mixture before baking.
- Add diced tomatoes or roasted red peppers to the mac and cheese mixture before baking.
- Top the mac and cheese with sliced jalapeños or pickled onions before baking.
Tips and tricks:
- Be sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a whisk to ensure that the cheese sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving, as it will be very hot.
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 on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives before serving.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Grilled asparagus
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 or milk to the mixture before baking.
Food safety advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover mac and cheese in the refrigerator for up to 3 days.
Food history:
Queso Ibores is a semi-hard cheese made from goat's milk in the province of Cáceres, Spain. It has a tangy and slightly spicy flavor, which makes it perfect for use in mac and cheese.
Flavor profiles:
Creamy, cheesy, tangy, slightly spicy.
Serving suggestions:
Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or party.
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