Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 8 ounces Stracchino Nostrano di Monte Bronzone, shredded
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making the cheese sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. 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 add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
5. Add the salt, black pepper, and nutmeg to the sauce. Stir to combine.
6. Add the shredded Stracchino Nostrano di Monte Bronzone to the sauce and stir until melted and smooth.
7. Add the cooked macaroni to the cheese sauce and stir to combine.
8. Pour the mac and cheese into a 9x13 inch baking dish.
9. In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture over the mac 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.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 24g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 690mg
Carbohydrates: 59g
Fiber: 2g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other pasta shape.
- Stracchino Nostrano di Monte Bronzone can be substituted with any other soft cheese, such as Brie or Camembert.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Top the mac and cheese with sliced tomatoes or roasted red peppers for a colorful version.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use whole milk for a creamier sauce.
- Shred the Stracchino Nostrano di Monte Bronzone while it's cold, as it will be easier to handle.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Garnish the mac and cheese with chopped fresh parsley or chives for a pop of color.
Pairings:
Serve the mac and cheese with a green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted broccoli
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk 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 and cheese to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Stracchino Nostrano di Monte Bronzone is a soft cheese from Lombardy, Italy. It's made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
Creamy, cheesy, nutty
Serving suggestions:
Serve the mac and cheese as a main dish for dinner or as a side dish for a potluck or party.
Related Categories
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Region: Italian
Taste: Creamy, Cheesy, Savory, Comforting