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 Queso Parma de Barinitas cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. 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 pour in the whole milk and heavy cream, whisking constantly to prevent lumps from forming. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Continue to whisk until the sauce thickens, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the shredded Queso Parma de Barinitas cheese and cheddar cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the top.
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, or until the top is golden brown and crispy.
10. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 500
- Fat: 27g
- Carbohydrates: 45g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of elbow macaroni.
- You can use any type of cheese you prefer instead of Queso Parma de Barinitas and cheddar.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped jalapeños or green chilies for a spicy version.
- Add cooked broccoli or cauliflower for a veggie version.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Don't overcook the pasta, as it will continue to cook in the oven.
- Use a combination of cheeses for a more complex flavor.
Storage instructions:
- Store any 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 more elegant presentation.
Garnishes:
- Top with chopped fresh parsley or chives for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted green beans
- Caesar salad
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 until al dente to prevent it from becoming mushy.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Mac and cheese is a classic American comfort food that has been enjoyed for generations.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
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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