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 smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Queso Lesaca cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup Gouda cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Panko 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. Drain and set aside.
3. In a large pot, 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. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the mixture thickens.
5. Add the Queso Lesaca, cheddar, Gouda, and Parmesan cheeses to the pot. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the pot and stir until the macaroni is coated with the cheese sauce.
7. Transfer the mac and cheese to a 9x13 inch baking dish. Sprinkle the Panko breadcrumbs over the top of the mac and cheese.
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.
10. Let the mac and cheese cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 630
Fat: 35g
Carbohydrates: 51g
Protein: 27g
Sodium: 940mg
Sugar: 7g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of Queso Lesaca, cheddar, Gouda, and Parmesan.
Variations:
- Add cooked bacon or ham to the mac and cheese for extra flavor.
- Add chopped jalapeños or green chilies for a spicy kick.
- Use gluten-free pasta and flour to make this recipe gluten-free.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent it from burning or clumping.
- Don't overcook the macaroni, as it will continue to cook in the oven.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store leftovers 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 fancy presentation.
- Garnish with chopped parsley or green onions for a pop of color.
Garnishes:
- Chopped parsley
- 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 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 sauce.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mac and cheese is a classic American comfort food that originated in the 18th century.
Flavor profiles:
- Creamy
- Cheesy
- Smoky
- Savory
Serving suggestions:
- Serve hot and bubbly for maximum comfort food appeal.
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