Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Robiola La Rustica cheese, grated
- 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 minute, stirring constantly.
4. Gradually whisk in whole milk until smooth. Add garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until sauce thickens.
5. Add grated Robiola La Rustica cheese to the sauce and stir until melted and smooth.
6. Combine cooked macaroni with cheese sauce and mix well.
7. Pour mac and cheese mixture into a 9x13 inch baking dish.
8. Sprinkle Panko breadcrumbs over the top of the mac and cheese.
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: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 474
Fat: 21g
Saturated Fat: 12g
Cholesterol: 63mg
Sodium: 422mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 7g
Protein: 20g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Robiola La Rustica cheese can be substituted with any other type of soft cheese, such as Brie or Camembert.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapenos or hot sauce for a spicy version.
- Add chopped herbs, such as parsley or basil, for a fresh twist.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Grate the cheese finely for a smoother sauce.
- Use Panko breadcrumbs for a crispy topping.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat mac and cheese in the oven at 350°F for 15-20 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish with chopped chives or parsley for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts or garlic bread.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk to thin it out.
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 has been a popular comfort food in the United States since the early 1800s.
Flavor profiles:
Creamy, cheesy, and slightly tangy.
Serving suggestions:
Serve hot and bubbly straight out of the oven.
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