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 salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Toma Valle Pelice cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 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. Gradually whisk in milk and cream, stirring constantly to prevent lumps. Add salt, pepper, garlic powder, onion powder, and cayenne pepper. Cook for 5-7 minutes until sauce thickens.
5. Remove saucepan from heat and stir in Toma Valle Pelice cheese until melted and smooth.
6. Add cooked macaroni to cheese sauce and stir until well coated.
7. Pour macaroni and cheese into a 9x13 inch baking dish. Sprinkle Parmesan cheese and panko breadcrumbs on top.
8. Cover dish with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes until top is golden brown and crispy.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat: 28g
Protein: 21g
Carbohydrates: 54g
Fiber: 2g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Toma Valle Pelice cheese can be substituted with any other semi-soft cheese such as Gouda or Fontina.
- Heavy cream can be substituted with half-and-half or whole milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add chopped broccoli or spinach for a healthier version.
- Use different types of cheese such as cheddar, mozzarella, or blue cheese for a different flavor.
Tips and tricks:
- Make sure to cook the macaroni al dente to prevent it from becoming mushy in the cheese sauce.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
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:
Sprinkle chopped parsley or chives on top for a pop of color.
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 or cream to thin it out.
- If the macaroni and cheese is too dry, add more cheese sauce or milk to moisten it.
Food safety advice:
Make sure to cook the macaroni and cheese to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Macaroni and cheese originated in Italy and was brought to America by Thomas Jefferson. It became popular in the United States during the Great Depression as a cheap and filling meal.
Flavor profiles:
Creamy, cheesy, savory, slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Comforting