Pasta

Queso de Brez Mac and Cheese Recipe

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 garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Queso de Brez cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs

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 water 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 milk and heavy cream, whisking constantly to prevent lumps. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.

5. Add the shredded Queso de Brez cheese and cheddar cheese to the sauce, stirring 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 dish with aluminum foil and bake for 20 minutes.

9. Remove the foil and bake for an additional 10-15 minutes, 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:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 580
Fat: 33g
Carbohydrates: 47g
Protein: 22g
Sodium: 710mg
Sugar: 6g

Substitutions for ingredients:
- Queso de Brez cheese can be substituted with any other semi-soft cheese, such as fontina or gouda.
- Cheddar cheese can be substituted with any other sharp cheese, such as parmesan or pecorino romano.
- Heavy cream can be substituted with half-and-half or whole milk.

Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add chopped jalapenos or green chilies for a spicy version.
- Add sauteed mushrooms or roasted red peppers for a veggie version.

Tips and tricks:
- Make sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps in the 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 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:
Garnish with chopped fresh 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 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 and was brought to America by Thomas Jefferson in the late 18th century. It became a popular comfort food during the Great Depression.

Flavor profiles:
Creamy, cheesy, smoky, and slightly spicy.

Serving suggestions:
Serve as a main dish or as a side dish with grilled or roasted meats.

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Taste: Creamy, Cheesy, Savory, Rich, Comforting