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
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Medium saucepan for making cheese sauce
- Whisk for stirring cheese sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook 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 until mixture is smooth and bubbly.
4. Slowly whisk in milk and heavy cream, stirring constantly to prevent lumps from forming.
5. Add garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper to the saucepan. Continue to whisk until mixture thickens and comes to a simmer.
6. Remove saucepan from heat and stir in shredded smoked Gouda and sharp cheddar cheese until melted and smooth.
7. Add cooked macaroni to the cheese sauce and stir until well coated.
8. Pour mac and cheese into a 9x13 inch baking dish and sprinkle panko breadcrumbs evenly over the top.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 696
- Fat: 41g
- Carbohydrates: 53g
- Protein: 28g
- Sodium: 881mg
- Sugar: 7g
Substitutions for ingredients:
- Smoked Gouda cheese can be substituted with smoked cheddar or smoked provolone cheese.
- Sharp cheddar cheese can be substituted with any other type of cheddar cheese.
Variations:
- Add cooked bacon or diced ham to the mac and cheese for a smoky meaty flavor.
- Top the mac and cheese with sliced jalapenos or diced tomatoes for a spicy kick.
- Use different types of pasta, such as penne or fusilli, for a different texture.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent lumps from forming.
- Use freshly grated cheese for the best results.
- For a creamier mac and cheese, use half-and-half instead of whole milk.
Storage instructions:
- Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place mac and cheese in a microwave-safe dish and microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve mac and cheese in individual ramekins for a fancy presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
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 or milk to the sauce.
Food safety advice:
- Be 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 originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Smoky, cheesy, creamy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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