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
- 2 cups shredded Queso de Oropesa cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
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 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.
4. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps.
6. Add the salt, black pepper, garlic powder, onion powder, and paprika. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
7. Remove the saucepan from the heat and stir in the shredded Queso de Oropesa cheese until it is melted and smooth.
8. Add the cooked macaroni to the cheese sauce and stir until well combined.
9. Pour the mac and cheese into a 9x13 inch baking dish.
10. Sprinkle the grated Parmesan cheese and panko breadcrumbs evenly over the top.
11. Cover the dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
13. 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: 662
- Fat: 35g
- Carbohydrates: 61g
- Protein: 25g
- Sodium: 874mg
- Sugar: 7g
Substitutions for ingredients:
- Queso de Oropesa cheese can be substituted with any other type of melting cheese, such as cheddar or Monterey Jack.
- Heavy cream can be substituted with half-and-half or whole milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or 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.
Tips and tricks:
- Don't overcook the pasta, 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:
- Store 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 oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish 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 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 until al dente to prevent it from becoming mushy in the oven.
- Store leftover mac and cheese in the refrigerator and reheat thoroughly before eating.
Food history:
- Queso de Oropesa is a type of cheese produced in the town of Oropesa, Spain. It is made from sheep's milk and has a creamy, slightly tangy flavor.
Flavor profiles:
- Creamy, cheesy, slightly tangy
Serving suggestions:
- Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or party.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting