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 Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
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 until it turns golden brown.
4. Slowly whisk in the milk and cream until the mixture is smooth. Add the Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Remove the pot from heat and stir in the cheddar cheese and Parmesan cheese until they are melted and the sauce is smooth.
6. Add the cooked macaroni to the pot and stir until it is coated with the cheese sauce.
7. Pour the macaroni and cheese into a 9x13 inch baking dish.
8. Sprinkle the panko bread crumbs over the top of the macaroni and cheese.
9. Cover the 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:
8 servings
Nutritional information:
Calories: 630
Fat: 35g
Saturated Fat: 21g
Cholesterol: 110mg
Sodium: 760mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Dijon mustard can be substituted with yellow mustard.
- Panko bread crumbs can be substituted with regular bread crumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty version.
- Add diced tomatoes or green chilies for a spicy version.
- Use different types of cheese, such as Gouda or Monterey Jack, for a different flavor.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a whisk to make sure the cheese sauce is smooth and free of lumps.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the macaroni and cheese for a pop of color.
Pairings:
Serve the macaroni and cheese 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 or cream until it reaches the desired consistency.
- If the macaroni and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Macaroni and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Savory, Comforting