Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Robiola di Montevecchia cheese, rind removed and cut into small pieces
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- 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 the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and heavy cream, making sure there are no lumps. Add the garlic powder, onion powder, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the Robiola di Montevecchia cheese and Parmesan cheese to the sauce and stir until melted and combined.
6. Add the cooked macaroni to the sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs evenly 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.
11. Let the mac and cheese cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 625
Fat: 36g
Saturated Fat: 22g
Cholesterol: 114mg
Sodium: 621mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 6g
Protein: 23g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any pasta shape.
- Robiola di Montevecchia cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon, diced ham, or shredded chicken for a meaty version.
- Add sautéed mushrooms, roasted red peppers, or caramelized onions for a vegetarian version.
- Use different types of cheese, such as Gouda or Cheddar, for a different flavor.
Tips and tricks:
- Make sure to remove the rind from the Robiola di Montevecchia cheese before cutting it into small pieces.
- Use a whisk to make sure there are no lumps in the sauce.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
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 bowls for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the mac and cheese before serving.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream until it reaches the desired consistency.
- If the mac and cheese is too dry, add more cheese or sauce.
Food safety advice:
Make sure to cook the macaroni and sauce to the recommended temperatures to prevent foodborne illness.
Food history:
Mac and cheese originated in the United States in the late 18th century and has since become a popular comfort food.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve hot and enjoy!
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Region: Italian