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 Queso de El Burgo cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling macaroni
- 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. Cook the macaroni 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 milk and cream, whisking constantly to prevent lumps from forming. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Continue to whisk until the sauce thickens, about 5-7 minutes.
5. Add the shredded Queso de El Burgo cheese and cheddar cheese to the sauce and stir 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, or until the top is golden brown and the cheese is bubbly.
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:
8-10 servings
Nutritional information:
Calories: 550
Fat: 32g
Saturated Fat: 19g
Cholesterol: 100mg
Sodium: 670mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Queso de El Burgo cheese can be substituted with any other semi-soft cheese, such as Monterey Jack or Colby Jack.
- Sharp cheddar cheese can be substituted with any other sharp cheese, such as Gouda or Parmesan.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or diced ham to the mac and cheese for a meaty version.
- Add diced jalapeños or green chilies for a spicy version.
- Use different types of pasta, such as penne or fusilli, for a different texture.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use a good quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mac and cheese in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, place the mac and cheese in a baking dish and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the mac and cheese 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 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 a splash of milk.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftover mac and cheese in the refrigerator and consume within 3 days.
Food history:
Queso de El Burgo is a semi-soft cheese from the Basque region of Spain. It is made from sheep's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, cheesy, smoky, slightly spicy.
Serving suggestions:
Serve the mac and cheese as a main dish for a cozy weeknight dinner.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting