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 salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Saucepan
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns golden brown.
4. Gradually whisk in the milk and cream until smooth. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Cook for 5-7 minutes until the sauce thickens.
5. Add the cheddar, Gruyere, and Parmesan cheeses to the sauce and stir until melted.
6. Add the cooked macaroni to the cheese sauce and stir until combined.
7. Pour the macaroni and cheese into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs over the top of the macaroni and cheese.
9. Bake for 25-30 minutes until the top is golden brown and the cheese is bubbly.
10. Let the macaroni and cheese cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 590
Fat: 35g
Saturated Fat: 21g
Cholesterol: 110mg
Sodium: 830mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 6g
Protein: 25g
Substitutions for ingredients:
- Instead of elbow macaroni, you can use any other type of pasta.
- Instead of cheddar, Gruyere, and Parmesan cheeses, you can use any other types of cheese that melt well.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before baking.
- Add chopped vegetables such as broccoli or spinach to the macaroni and cheese before baking.
- Use different types of cheeses such as blue cheese or fontina.
Tips and tricks:
- Be sure to cook the macaroni al dente so that it doesn't become mushy when baked.
- Use a whisk to ensure that the cheese sauce is smooth and free of lumps.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store any leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the macaroni and cheese, place it in a microwave-safe dish and microwave on high for 1-2 minutes until heated through. Alternatively, you can reheat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs such as parsley or chives over the top of the macaroni and cheese before serving.
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 a little more milk or cream to thin it out.
- If the macaroni and cheese is too dry, add a little more milk or cream before baking.
Food safety advice:
Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Macaroni and cheese is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or party.
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Taste: Creamy, Cheesy, Savory, Comforting, Rich