Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups grated Taleggio cheese
- 1/2 cup grated Parmesan cheese
- 1 head roasted garlic, cloves removed and mashed
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Whisk
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add milk, whisking constantly to prevent lumps. Bring to a simmer and cook for 5-7 minutes or until the sauce thickens.
5. Add grated Taleggio cheese, Parmesan cheese, and mashed roasted garlic to the saucepan. Stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
6. Add cooked macaroni to the cheese sauce and stir until well combined.
7. Pour mac and cheese mixture into a greased baking dish. Sprinkle panko breadcrumbs over the top.
8. Bake for 20-25 minutes or until the top is golden brown and the mac and cheese is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 625
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: 650mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 10g
Protein: 29g
Substitutions for ingredients:
- Taleggio cheese can be substituted with Fontina or Gruyere cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Roasted garlic can be substituted with minced fresh garlic.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Add sautéed mushrooms for an earthy flavor.
- Add chopped fresh herbs such as thyme or parsley for added freshness.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Use a good quality cheese for the best flavor.
- For a creamier mac and cheese, use half-and-half or heavy cream instead of whole milk.
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 in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with garlic bread or crusty bread for dipping.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk to thin it out. If it is too thin, add more cheese.
Food safety advice:
Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
Food history:
Mac and cheese originated in Italy and was brought to America by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, garlicky.
Serving suggestions:
Serve hot and bubbly straight from the oven.
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