Pasta

Queso de Lanzarote 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 salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 cups Queso de Lanzarote cheese, shredded
- 1/2 cup panko breadcrumbs

Special equipment needed:
- Large pot
- Colander
- Large 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 until al dente. Drain the macaroni in a colander and set aside.

3. In a large 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 from forming. Add the salt, black pepper, garlic powder, onion powder, paprika, cumin, oregano, thyme, and red pepper flakes. Continue to whisk until the mixture thickens, about 5-7 minutes.

5. Add the shredded Queso de Lanzarote cheese to the saucepan 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 over the top.

8. Cover the baking 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:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.

Nutritional information:
- Calories: 610
- Fat: 34g
- Saturated Fat: 21g
- Cholesterol: 111mg
- Sodium: 918mg
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 7g
- Protein: 22g

Substitutions for ingredients:
- Queso de Lanzarote cheese can be substituted with any other semi-hard cheese, such as cheddar or gouda.
- 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 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 constantly when making the cheese sauce 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 cheese to set.

Storage instructions:
- Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the mac and cheese in the microwave or in a covered baking dish in the oven until heated through.

Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.

Garnishes:
- Chopped fresh herbs, such as 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 more milk or cream to thin it out.
- If the mac and cheese is too dry, add more cheese or milk to the sauce.

Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store any leftover mac and cheese in the refrigerator and consume within 3 days.

Food history:
- Queso de Lanzarote is a semi-hard cheese made from goat's milk on the island of Lanzarote in the Canary Islands.

Flavor profiles:
- Creamy, cheesy, slightly spicy.

Serving suggestions:
- Serve hot and bubbly straight from the oven.

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Taste: Cheesy, Creamy, Rich, Savory, Tangy