Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 2 cups grated Toma di Valgrisenche 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 the oven to 375°F.
2. Cook the elbow macaroni according to the package instructions until al dente. 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 whole milk, whisking constantly to prevent lumps from forming. Continue to whisk until the mixture thickens, about 5-7 minutes.
5. Add the salt, black pepper, cayenne pepper, and ground nutmeg to the cheese sauce. Whisk to combine.
6. Add the grated Toma di Valgrisenche cheese and Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked elbow macaroni to the cheese sauce and stir to combine.
8. Pour the mac and cheese into a 9x13 inch baking dish.
9. Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
12. Let the mac and cheese cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 26g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 690mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Toma di Valgrisenche cheese can be substituted with Gruyere or Fontina cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or ham to the mac and cheese for a meaty version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Use different types of pasta, such as penne or fusilli, for a different texture.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use freshly grated cheese for the best flavor and texture.
- Let the mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
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 fancy presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the mac and cheese for a pop of color.
Pairings:
Serve the mac and cheese with a side salad or roasted vegetables.
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:
- Be sure to cook the macaroni until al dente to prevent the mac and cheese from becoming mushy.
- Store leftover mac and cheese in the refrigerator within 2 hours of cooking.
Food history:
Toma di Valgrisenche is a type of cheese that is made in the Valgrisenche valley in the Italian Alps. It is a semi-hard cheese that is made from cow's milk and has a nutty, buttery flavor.
Flavor profiles:
The Toma di Valgrisenche cheese adds a nutty, buttery flavor to the mac and cheese, while the Parmesan cheese adds a salty, tangy flavor.
Serving suggestions:
Serve the mac and cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Comforting