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
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Reblo Cremoso Valle Susa cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add the milk to the saucepan, whisking constantly to prevent lumps. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the shredded Reblo Cremoso Valle Susa cheese and grated Parmesan cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the saucepan and stir until the macaroni is coated with the cheese sauce.
7. Transfer the mac and cheese to a 9x13 inch baking dish. Sprinkle breadcrumbs over the top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
10. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 560
- Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 840mg
- Carbohydrates: 54g
- Fiber: 2g
- Sugar: 8g
- Protein: 24g
Substitutions for ingredients:
- Reblo Cremoso Valle Susa cheese can be substituted with any other creamy, melty cheese such as Brie or Camembert.
- Whole milk can be substituted with 2% or skim milk.
- Elbow macaroni can be substituted with any other pasta shape.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meatier version.
- Add chopped jalapenos or hot sauce for a spicy version.
- Add chopped broccoli or spinach for a healthier version.
Tips and tricks:
- Don't overcook the macaroni or it will become mushy.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover 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.
- If the mac and cheese is too dry, add more cheese sauce.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
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, Comforting, Rich