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 cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Gouda cheese
- 1/2 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 elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in whole milk and heavy cream, making sure to whisk out any lumps.
5. Add garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Whisk until combined.
6. Bring the mixture to a simmer and cook for 5-7 minutes, until it thickens.
7. Remove from heat and stir in shredded cheddar cheese, shredded Gouda cheese, and grated Parmesan cheese until melted and smooth.
8. Add cooked macaroni to the cheese sauce and stir until well coated.
9. Pour the mac and cheese mixture into a 9x13 inch baking dish.
10. Sprinkle panko breadcrumbs over the top of the mac and cheese.
11. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. 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: 580
Fat: 33g
Carbohydrates: 46g
Protein: 24g
Sodium: 820mg
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Cheddar cheese can be substituted with any other type of cheese.
- Gouda cheese can be substituted with smoked Gouda or any other type of cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a vegetarian version.
- Add hot sauce or jalapenos for a spicy version.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps.
- Use a combination of cheeses for a more complex flavor.
- For a creamier texture, add more heavy cream or milk to the cheese sauce.
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 for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream.
- If the cheese sauce is too thin, add more cheese or flour.
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:
Mac and cheese is a classic American dish that originated in the 18th century.
Flavor profiles:
Creamy, cheesy, smoky, spicy.
Serving suggestions:
Serve hot and bubbly straight from the oven.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting