Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Queso de Fuente Palmera cheese
- 1/2 cup panko bread crumbs
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, salt, black pepper, and nutmeg. Cook for 5-7 minutes, whisking constantly, until mixture thickens.
5. Remove from heat and stir in shredded Queso de Fuente Palmera cheese until melted and smooth.
6. Add cooked macaroni to cheese sauce and stir until well coated.
7. Pour mac and cheese into a 9x13 inch baking dish and sprinkle panko bread crumbs on top.
8. Cover with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes until bread crumbs are 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:
- 6-8 servings
Nutritional information:
- Calories: 540
- Fat: 24g
- Carbohydrates: 56g
- Protein: 23g
Substitutions for ingredients:
- Queso de Fuente Palmera cheese can be substituted with any other semi-hard cheese such as cheddar, gouda, or gruyere.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie version.
Tips and tricks:
- Be sure to cook the flour and butter mixture long enough to avoid a raw flour taste in the cheese sauce.
- 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 sauce to thicken.
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 cute 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
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the bread crumbs are not crispy enough, broil for a few minutes until golden brown.
Food safety advice:
- Be sure to cook the macaroni until al dente to avoid a mushy texture in the final dish.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Queso de Fuente Palmera is a Spanish cheese made from sheep's milk. It is known for its nutty and slightly sweet flavor.
Flavor profiles:
- Creamy, cheesy, nutty
Serving suggestions:
- Serve hot as a main dish or side dish.
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