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 smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Scharfe Maxx cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh cilantro
- 1/4 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the whole milk and heavy cream. Add the garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Whisk until the mixture is smooth.
5. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens.
6. Add the shredded Scharfe Maxx cheese and grated Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked macaroni to the cheese sauce and stir until the pasta is coated evenly.
8. Stir in the chopped parsley, chives, and cilantro.
9. Transfer the mac and cheese to an oven-safe baking dish. Sprinkle the panko breadcrumbs on top.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
12. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 590
- Fat: 33g
- Carbohydrates: 49g
- Protein: 23g
- Sodium: 830mg
Substitutions for ingredients:
- Scharfe Maxx cheese can be substituted with any other spicy cheese, such as pepper jack or habanero cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or diced jalapeños for extra flavor.
- Use different types of pasta, such as penne or fusilli.
- Top with additional cheese before baking for a cheesier dish.
Tips and tricks:
- Be sure to cook the pasta until it is al dente, as it will continue to cook in the oven.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftovers 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 for a cute presentation.
- Garnish with additional fresh herbs or grated cheese.
Garnishes:
- Fresh parsley, chives, and cilantro
- Grated Parmesan cheese
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 or cream to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
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 is a classic American comfort food that dates back to the 1800s.
Flavor profiles:
- Spicy, cheesy, creamy, savory
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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