Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Red Hawk cheese, rind removed and shredded
- 4 ounces cheddar cheese, shredded
- 1/4 cup panko 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 macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Cook, whisking constantly, until the mixture thickens, about 5-7 minutes.
5. Add the Red Hawk cheese and cheddar cheese to the sauce and stir until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish and sprinkle the panko breadcrumbs over the top.
8. Cover the 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.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 546
Fat: 26g
Saturated Fat: 16g
Cholesterol: 82mg
Sodium: 661mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 8g
Protein: 23g
Substitutions for ingredients:
- Red Hawk cheese can be substituted with any soft, creamy cheese such as brie or camembert.
- Cheddar cheese can be substituted with any sharp, aged cheese such as gouda or parmesan.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Use different types of pasta such as penne or fusilli for a different texture.
Tips and tricks:
- Be sure to remove the rind from the Red Hawk cheese before shredding.
- Use whole milk for a creamier sauce.
- Don't overcook the macaroni as it will continue to cook in the oven.
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 or in a large serving dish.
Garnishes:
Garnish with chopped fresh herbs such as 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 sauce is too thick, add more milk until desired consistency is reached.
- If the top is not crispy enough, broil for a few 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:
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, savory, and slightly tangy.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite protein.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting