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
- 8 ounces Robiola Alta Langa cheese, rind removed and diced
- 1 cup grated Parmesan 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. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
4. Gradually whisk in whole milk and continue to whisk until mixture is smooth and thickened, about 5-7 minutes.
5. Add salt, black pepper, garlic powder, onion powder, and cayenne pepper to the saucepan and whisk to combine.
6. Add diced Robiola Alta Langa cheese and grated Parmesan cheese to the saucepan and whisk until cheese is melted and sauce is smooth.
7. Add cooked macaroni to the cheese sauce and stir until macaroni is coated evenly.
8. Pour mac and cheese into a 9x13 inch baking dish and sprinkle panko breadcrumbs over the top.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. 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: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 900mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 8g
Protein: 26g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Robiola Alta Langa cheese can be substituted with any other soft cheese, such as Brie or Camembert.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty twist.
- Add chopped jalapenos or hot sauce for a spicy kick.
- Add cooked broccoli or spinach for a healthier option.
Tips and tricks:
- Be sure to remove the rind from the Robiola Alta Langa cheese before dicing.
- Use whole milk for a creamier sauce.
- For extra crispy breadcrumbs, mix with melted butter before sprinkling over the top.
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 microwave for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
Serve mac and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the breadcrumbs are not crispy enough, broil the mac and cheese for 1-2 minutes until golden brown.
Food safety advice:
Be sure to cook the macaroni until al dente to avoid overcooking and making the mac and cheese mushy.
Food history:
Mac and cheese is a classic American comfort food that has been around since the 1800s.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
Related Categories
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Region: Italian
Taste: Creamy, Cheesy, Rich, Savory, Comforting