Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Queso San Simón da Costa cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 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 oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in whole milk, garlic powder, onion powder, ground mustard, cayenne pepper, smoked paprika, salt, and black pepper. Continue whisking until mixture thickens, about 5-7 minutes.
5. Remove from heat and stir in grated Queso San Simón da Costa and sharp cheddar cheese until melted and smooth.
6. Add cooked macaroni to cheese sauce and stir until well combined.
7. Pour mac and cheese into a 9x13 inch baking dish and sprinkle panko breadcrumbs on top.
8. Cover with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes until top is golden brown and crispy.
10. Let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 485
- Fat: 23g
- Carbohydrates: 48g
- Protein: 21g
- Fiber: 2g
- Sugar: 7g
Substitutions for ingredients:
- Queso San Simón da Costa cheese can be substituted with any smoked cheese such as smoked gouda or smoked cheddar.
- Sharp cheddar cheese can be substituted with any other type of cheddar cheese.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add diced jalapeños or green chilies for a spicy version.
- Use different types of pasta such as penne or fusilli.
Tips and tricks:
- Be sure to cook the macaroni until al dente so it doesn't become mushy in the cheese sauce.
- Grate the cheese yourself for better melting and flavor.
- Let the mac and cheese cool for a few minutes before serving to allow it to set up.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a fancy presentation.
- Top with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Be sure to cook the macaroni and cheese until it reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Queso San Simón da Costa is a smoked cheese from the Galician region of Spain.
Flavor profiles:
- Smoky, cheesy, creamy, slightly spicy
Serving suggestions:
- Serve hot and bubbly straight out of the oven.
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