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 smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Queso de la Vera cheese
- 1 cup shredded cheddar 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 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.
4. Whisk in flour and cook for 1-2 minutes until mixture turns slightly golden.
5. Slowly whisk in milk and heavy cream until mixture is smooth.
6. Add salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Whisk until combined.
7. Bring mixture to a simmer and cook for 5-7 minutes until thickened.
8. Remove from heat and stir in Queso de la Vera cheese and cheddar cheese until melted and smooth.
9. Add cooked macaroni to the cheese sauce and stir until well coated.
10. Pour mac and cheese into a 9x13 inch baking dish.
11. Sprinkle panko breadcrumbs over the top of the mac and cheese.
12. Cover with aluminum foil and bake for 20 minutes.
13. Remove foil and bake for an additional 10-15 minutes until breadcrumbs are golden brown and crispy.
14. Let cool for 5-10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories per serving: 542
- Fat: 31g
- Carbohydrates: 44g
- Protein: 21g
Substitutions for ingredients:
- Queso de la Vera cheese can be substituted with smoked gouda or smoked cheddar cheese.
- 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 diced ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a veggie version.
- Use different types of pasta such as penne or rotini.
Tips and Tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a whisk to ensure the cheese sauce is smooth and creamy.
- Let the mac and cheese cool for a few minutes before serving to allow it to set.
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 mac and cheese in a microwave-safe dish and heat in 30-second intervals until heated through.
Presentation Ideas:
- Serve 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 until desired consistency is reached.
- If the breadcrumbs are not crispy enough, broil for 1-2 minutes until golden brown.
Food Safety Advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Queso de la Vera is a Spanish cheese made from cow's milk and smoked over oak wood. It is named after the region of La Vera in western Spain.
Flavor Profiles:
- Smoky, creamy, cheesy, and slightly spicy.
Serving Suggestions:
- Serve hot and bubbly straight from the oven for the ultimate comfort food experience.
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Region: Spanish