Queso de Biescas Mac and Cheese Recipe

Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 8 ounces Queso de Biescas cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 1/2 cup panko bread crumbs

Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- 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 in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and continue to cook, stirring constantly, until the mixture thickens and comes to a simmer.
5. Add the salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Stir to combine.
6. Add the grated Queso de Biescas and cheddar cheeses to the sauce and stir until melted and smooth.
7. Add the cooked macaroni to the cheese sauce and stir to combine.
8. Pour the mac and cheese into a 9x13 inch baking dish and sprinkle the panko bread crumbs over the top.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the bread crumbs are golden brown and the cheese is bubbly.
11. 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:
8 servings

Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 750mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 8g
Protein: 25g

Substitutions for ingredients:
- Queso de Biescas cheese can be substituted with any other semi-hard cheese, such as Manchego or Gouda.
- Sharp cheddar cheese can be substituted with any other sharp cheese, such as Parmesan or Asiago.
- Panko bread crumbs can be substituted with regular bread crumbs or crushed crackers.

Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add diced tomatoes, green chilies, and jalapeños for a spicy twist.
- Top the mac and cheese with sliced avocado and cilantro for a Mexican-inspired version.

Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Grate the cheese yourself for the best melting results.
- Use whole milk for a creamier 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 for a cute presentation.

Garnishes:
Garnish with chopped parsley or scallions for a pop of color.

Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.

Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus

Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the bread crumbs are not browning, broil the mac and cheese for a few minutes at the end of the cooking time.

Food safety advice:
Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Queso de Biescas is a semi-hard cheese from the Spanish Pyrenees. It is made from cow's milk and has a nutty, buttery flavor.

Flavor profiles:
Creamy, cheesy, slightly spicy.

Serving suggestions:
Serve the mac and cheese as a main dish or as a side dish for a larger meal.

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Taste: Creamy, Cheesy, Savory, Tangy, Rich