Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon dry ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special Equipment Needed:
- Large pot
- Colander
- 9x13 inch baking dish
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Add the flour and whisk until smooth, about 1 minute.
4. Gradually whisk in the milk and heavy cream until smooth. Add the ranch seasoning mix, garlic powder, onion powder, salt, and black pepper. Cook, whisking constantly, until the sauce thickens, about 5 minutes.
5. Remove the pot from the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the macaroni and cheese into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese.
9. Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
10. Let the macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 550
- Fat: 33g
- Carbohydrates: 42g
- Protein: 21g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and Parmesan.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or green chilies for a spicy version.
- Add cooked broccoli or cauliflower for a veggie version.
Tips and Tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a good quality cheese for the best flavor.
- Let the macaroni and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation Ideas:
- Serve the macaroni and cheese in individual ramekins for a cute presentation.
- Garnish with chopped fresh herbs like parsley or chives.
Garnishes:
- Chopped fresh herbs like parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Green salad
- Roasted broccoli
- Roasted carrots
Troubleshooting Advice:
- If the sauce is too thick, add a little more milk or cream to thin it out.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Macaroni and cheese has been a popular dish in America since the 1800s.
Flavor Profiles:
- Creamy, cheesy, and savory with a hint of ranch seasoning.
Serving Suggestions:
- Serve the macaroni and cheese as a main dish or as a side dish.
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