Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Queso Ribaforada cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
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 medium 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, stirring constantly to prevent lumps from forming.
6. Add the garlic powder, onion powder, paprika, salt, and black pepper. Stir to combine.
7. Bring the mixture to a simmer and cook for 5-7 minutes, until it thickens.
8. Remove the saucepan from the heat and stir in the Queso Ribaforada cheese until it melts and the sauce is smooth.
9. Add the cooked macaroni to the sauce and stir to coat evenly.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. In a small bowl, mix together the Parmesan cheese and breadcrumbs. Sprinkle the mixture over the top of the mac and cheese.
12. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
13. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 560
Fat: 27g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 660mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 6g
Protein: 23g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Queso Ribaforada cheese can be substituted with any other type of cheese, such as cheddar or mozzarella.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty twist.
- Stir in some chopped jalapenos or green chilies for a spicy kick.
- Top the mac and cheese with sliced tomatoes or roasted red peppers for a colorful presentation.
Tips and tricks:
- Be sure to whisk the milk and cream into the flour mixture gradually to prevent lumps from forming.
- Use a good quality cheese for the best flavor.
- For a crispy top, broil the mac and cheese for the last few minutes of baking.
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 for a cute presentation.
Garnishes:
Top the mac and cheese with chopped fresh parsley or chives for a pop of color.
Pairings:
Serve the mac and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the mac and cheese is too dry, add a little more milk or cream to the sauce.
Food safety advice:
- Be sure to cook the macaroni until it is al dente to prevent it from becoming mushy.
- Store leftovers in the refrigerator promptly to prevent bacterial growth.
Food history:
Queso Ribaforada is a Spanish cheese made from sheep's milk. It has a tangy, nutty flavor and is often used in traditional Spanish dishes.
Flavor profiles:
Creamy, cheesy, tangy, nutty.
Serving suggestions:
Serve the mac and cheese as a main dish for a comforting dinner.
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