Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 8 ounces Robiola della Nonna cheese, grated
- 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 macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
4. Add flour and whisk constantly for 2-3 minutes until mixture turns golden brown.
5. Slowly pour in milk, whisking constantly to prevent lumps from forming.
6. Add salt, black pepper, and nutmeg. Continue whisking until mixture thickens, about 5-7 minutes.
7. Remove from heat and add grated Robiola della Nonna cheese and Parmesan cheese. Stir until cheese is melted and sauce is smooth.
8. Add cooked macaroni to cheese sauce and stir until well combined.
9. Pour macaroni and cheese into a 9x13 inch baking dish.
10. Sprinkle panko breadcrumbs on top of macaroni and cheese.
11. Cover dish with aluminum foil and bake for 20 minutes.
12. Remove foil and bake for an additional 10-15 minutes until top is golden brown and crispy.
13. Let cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 28g
Carbohydrates per serving: 50g
Protein per serving: 23g
Substitutions for ingredients:
- Robiola della Nonna cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Use different types of pasta such as penne or fusilli.
Tips and tricks:
- Make sure to whisk constantly when making the cheese sauce to prevent lumps from forming.
- For a creamier texture, add more milk to the cheese sauce.
- To make ahead, assemble the macaroni and cheese and refrigerate until ready to bake.
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 in individual ramekins or in a large serving dish.
Garnishes:
Sprinkle with 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 until desired consistency is reached.
- If the macaroni and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Macaroni and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, nutty
Serving suggestions:
Serve as a main dish or as a side dish with grilled chicken or steak.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Creamy, Cheesy, Savory, Comforting