Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups grated Toma del Lait Brusc 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.
4. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
5. Slowly whisk in milk and continue to whisk until mixture thickens and comes to a boil.
6. Reduce heat to low and stir in salt, black pepper, paprika, and cayenne pepper.
7. Add Toma del Lait Brusc cheese and Parmesan cheese to the sauce and stir until melted and smooth.
8. Add cooked macaroni to the cheese sauce and stir until well coated.
9. Pour mac and cheese into a 9x13 inch baking dish.
10. Sprinkle panko breadcrumbs over the top of the mac and cheese.
11. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
13. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 620
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
Sodium: 790mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 9g
Protein: 23g
Substitutions for ingredients:
- Toma del Lait Brusc cheese can be substituted with any other semi-soft cheese such as Gouda or Fontina.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add chopped jalapenos or green chilies for a spicy kick.
- Use different types of pasta such as penne or shells for a fun twist.
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 ensure that the cheese sauce is smooth and free of lumps.
- Let the mac and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the mac and cheese for a pop of color.
Pairings:
Serve mac and cheese 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 to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the macaroni and cheese sauce to the proper temperature to prevent foodborne illness.
- Store leftover mac and cheese in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, slightly spicy.
Serving suggestions:
Serve mac and cheese as a main dish for dinner or as a side dish for a potluck or barbecue.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting