Ingredients with Measurements:
- 1 pound Spessa 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 paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the Spessa macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth.
4. Gradually whisk in the milk and heavy cream until the mixture is smooth and thickened.
5. Add the garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Stir to combine.
6. Add the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked Spessa macaroni to the cheese sauce and stir to combine.
8. Pour the macaroni and cheese into a 9x13 inch baking dish.
9. Sprinkle the panko breadcrumbs over the top of the macaroni and cheese.
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 Spessa macaroni and cheese cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 620
- Fat: 37g
- Carbohydrates: 44g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of pasta instead of Spessa macaroni.
- You can use any type of cheese instead of cheddar and Parmesan.
Variations:
- Add cooked bacon or ham to the macaroni and cheese for a meaty version.
- Add diced tomatoes or roasted red peppers for a vegetable version.
- Use different spices and herbs to customize the flavor of the macaroni and cheese.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy in the cheese sauce.
- Use a combination of cheeses for a more complex flavor.
- Let the macaroni and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store any leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the macaroni and cheese in individual ramekins for a cute 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 macaroni and cheese is too dry, add more cheese or milk to the sauce.
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:
- Macaroni and cheese is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the macaroni and cheese hot and bubbly straight from the oven.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting