Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 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 chili powder
- 1 cup Queso de la Nucia cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- 9x13 inch baking dish
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 saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown.
4. Slowly whisk in the milk, salt, black pepper, garlic powder, onion powder, paprika, cumin, and chili powder. Cook for 5-7 minutes, whisking constantly, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the Queso de la Nucia cheese and cheddar cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese.
9. Bake for 20-25 minutes, until the breadcrumbs are golden brown and the cheese is bubbly.
10. Let the mac and cheese cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 543
Fat: 23g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 797mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Queso de la Nucia cheese can be substituted with any other Mexican cheese, such as queso fresco or cotija.
- Sharp cheddar cheese can be substituted with any other type of cheddar cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add diced jalapeños or green chilies for a spicy version.
- Use different types of pasta, such as penne or rotini, for a different texture.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Shred the cheese yourself for the best melting results.
- For a creamier sauce, use half-and-half or heavy cream instead of whole milk.
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 for a cute presentation.
Garnishes:
Top with chopped fresh parsley or cilantro for a pop of color.
Pairings:
Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk to thin it out.
- If the breadcrumbs are not browning, broil the mac and cheese for a few minutes at the end of the cooking time.
Food safety advice:
- Be sure to cook the macaroni and cheese until it reaches an internal temperature of 165°F to ensure it is safe to eat.
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.
Flavor profiles:
Creamy, cheesy, slightly spicy.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Cheesy, Savory, Comforting