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 garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Réblèque cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Oven-safe baking dish
- Whisk
- Mixing spoon
- Colander for draining pasta
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the elbow macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain 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. Gradually whisk in the whole milk and heavy cream until smooth. Add the garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Add the Réblèque cheese and cheddar 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. Transfer the mac and cheese to an oven-safe baking dish.
8. Sprinkle the panko breadcrumbs over the top of the mac and cheese.
9. Bake for 20-25 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: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 570
- Fat: 32g
- Carbohydrates: 48g
- Protein: 23g
- Sodium: 780mg
- Sugar: 7g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of Réblèque and cheddar cheese.
Variations:
- Add cooked bacon, ham, or chicken to the mac and cheese for a protein boost.
- Add diced tomatoes, green onions, or jalapeños for a pop of color and flavor.
- Use different types of cheese for a unique twist on the classic mac and cheese.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy in the cheese sauce.
- 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 avoid burning your mouth.
Storage instructions:
- Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the mac and cheese for 1-2 minutes, or until heated through. Alternatively, you can reheat it in the oven at 350°F for 10-15 minutes.
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 for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese sauce or milk to moisten it.
Food safety advice:
- Be sure to cook the mac and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mac and cheese is a classic American dish that originated in the 1930s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the mac and cheese as a main dish or as a side dish with your favorite protein.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting