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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups Toma del Mottarone cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cook the elbow macaroni according to the package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the whole milk, making sure to whisk out any lumps.
6. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir to combine.
7. Cook the sauce for 5-7 minutes, or until it thickens and coats the back of a spoon.
8. Remove the saucepan from the heat and stir in the shredded Toma del Mottarone cheese and sharp cheddar cheese until melted and smooth.
9. Add the cooked macaroni to the cheese sauce and stir until well combined.
10. Pour the mac and cheese into a 9x13 inch baking dish.
11. Sprinkle the panko breadcrumbs on top of the mac and cheese.
12. Cover the baking dish with aluminum foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.
14. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 558
Fat: 27g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 859mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 9g
Protein: 25g
Substitutions for ingredients:
- Toma del Mottarone cheese can be substituted with any other semi-hard cheese, such as Gouda or Fontina.
- Sharp cheddar cheese can be substituted with any other sharp cheese, such as aged Gouda or Parmesan.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham for a meaty version of this mac and cheese.
- Add chopped jalapeños or green chilies for a spicy kick.
- Add sautéed mushrooms or onions for extra flavor.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps.
- Use a good quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving to allow the cheese to set.
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:
Sprinkle chopped fresh parsley or chives on top of the mac and cheese for a pop of color.
Pairings:
Serve this mac and cheese with a simple green salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Grilled asparagus
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 until al dente to prevent it from becoming mushy.
Food history:
Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve this mac and cheese as a main dish or as a side dish for a family dinner or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Cheesy, Savory, Rich, Comforting