Pasta

Queso Pañoleta Mac and Cheese Recipe

Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups 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
- 1/4 teaspoon paprika
- 2 cups shredded Queso Pañoleta cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs

Special equipment needed:
- Large pot
- Colander
- 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, then drain and set aside.
3. In a saucepan, 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, then add the salt, black pepper, garlic powder, onion powder, cayenne pepper, and paprika.
6. Cook the sauce for 5-7 minutes, stirring constantly, until it thickens.
7. Add the shredded Queso Pañoleta cheese and cheddar cheese to the sauce and stir until melted.
8. Add the cooked macaroni to the cheese sauce and stir until well combined.
9. Pour the mac and cheese into a 9x13 inch baking dish.
10. Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese.
11. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
13. 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: 620
Fat: 34g
Saturated Fat: 20g
Cholesterol: 105mg
Sodium: 780mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 7g
Protein: 24g

Substitutions for ingredients:
- Queso Pañoleta cheese can be substituted with any other Mexican cheese, such as queso fresco or cotija cheese.
- Cheddar cheese can be substituted with any other type of shredded cheese, such as mozzarella or Monterey Jack cheese.
- Heavy cream can be substituted with half-and-half or whole milk.

Variations:
- Add cooked bacon or diced ham to the mac and cheese for a meaty version.
- Add diced tomatoes, green chilies, or jalapenos for a spicy version.
- Use different types of pasta, such as penne or rotini, for a different texture.

Tips and tricks:
- Make sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a whisk to ensure a smooth and creamy cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.

Storage instructions:
Leftovers 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 or bowls for a more elegant presentation.

Garnishes:
Sprinkle chopped fresh 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 steamed 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 sauce or milk to moisten it.

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.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Mac and cheese originated in Italy in the 14th century, but it wasn't until the 20th century that it became popular in the United States.

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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Taste: Creamy, Cheesy, Savory, Comforting