Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 cups grated Santarém cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually add the whole milk and heavy cream, whisking constantly until the mixture is smooth and thickened.
5. Add the salt, black pepper, garlic powder, onion powder, dried thyme, dried basil, dried oregano, and paprika. Whisk until well combined.
6. Add the grated Santarém cheese and Parmesan cheese to the saucepan. Whisk until the cheese is melted and the sauce is smooth.
7. Add the cooked macaroni to the saucepan and stir until the macaroni is coated in the cheese sauce.
8. Pour the mac and cheese into an oven-safe baking dish.
9. Sprinkle the panko breadcrumbs over the top of the mac and cheese.
10. Cover the baking dish with aluminum foil.
11. Bake the mac and cheese for 20 minutes.
12. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 635
- Fat: 37g
- Carbohydrates: 49g
- Protein: 23g
- Sodium: 826mg
- Sugar: 6g
Substitutions for ingredients:
- Any type of pasta can be used instead of elbow macaroni.
- Cheddar cheese can be used instead of Santarém cheese.
- Italian seasoning can be used instead of dried thyme, basil, and oregano.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped spinach or broccoli for a veggie version.
- Use different types of cheese, such as Gouda or Fontina.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Use a high-quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese sauce to thicken.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the mac and cheese in individual ramekins for a cute presentation.
- Garnish with fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese 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 sauce or milk.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent overcooking.
- Store leftover mac and cheese in the refrigerator within 2 hours of cooking.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 1700s.
Flavor profiles:
- Creamy, cheesy, herbaceous
Serving suggestions:
- Serve the mac and cheese as a main dish or as a side dish.
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Taste: Savory, Cheesy, Creamy, Herby, Comforting