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 cayenne pepper
- 1/4 teaspoon nutmeg
- 8 ounces Taleggio cheese, rind removed and diced
- 4 ounces Mandello Lario cheese, rind removed and diced
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. 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. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Add the salt, black pepper, cayenne pepper, and nutmeg. Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently, until the sauce has thickened.
5. Add the Taleggio and Mandello Lario cheeses to the sauce and stir until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. In a small bowl, mix together the breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture over the top of the mac and cheese.
9. Bake for 25-30 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 28g
Saturated fat per serving: 17g
Carbohydrates per serving: 51g
Fiber per serving: 2g
Protein per serving: 23g
Substitutions for ingredients:
- Any type of short pasta can be used in place of elbow macaroni.
- Fontina or Gruyere cheese can be used in place of Taleggio.
- Asiago or Parmesan cheese can be used in place of Mandello Lario.
Variations:
- Add cooked bacon or pancetta to the mac and cheese before baking.
- Stir in cooked broccoli or spinach for a healthier twist.
- Top with sliced tomatoes and fresh basil before baking.
Tips and tricks:
- Be sure to remove the rind from the cheese before dicing.
- Use whole milk for a creamier sauce.
- For a crispier breadcrumb topping, broil the mac and cheese for the last 2-3 minutes of baking.
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 the mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle with additional chopped parsley or grated cheese before serving.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the mac and cheese is too dry, add more cheese or milk.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming too mushy.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Mac and cheese is a classic American comfort food that originated in the 18th century.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot and bubbly straight out of the oven.
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Region: Italian