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 cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Medium saucepan
- 9x13 inch baking dish
- Whisk
- Wooden spoon
- Colander
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain the macaroni in a colander 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 milk and heavy cream, whisking constantly to prevent lumps from forming. Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until the macaroni is coated evenly.
7. Pour the macaroni and cheese into a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs over the top of the macaroni and cheese.
9. Bake for 25-30 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 32g
Carbohydrates: 44g
Protein: 23g
Sodium: 790mg
Sugar: 6g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar, mozzarella, and Parmesan.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before baking.
- Add chopped vegetables, such as broccoli or spinach, to the macaroni and cheese before baking.
- Use different spices, such as paprika or thyme, to flavor the cheese sauce.
Tips and tricks:
- Be sure to cook the macaroni until it is al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps from forming in the cheese sauce.
- Let the macaroni and cheese cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the macaroni and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the macaroni and cheese in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the macaroni and cheese before serving.
Pairings:
Serve the macaroni 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 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:
Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Macaroni and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the macaroni and cheese as a main dish for dinner or as a side dish for a potluck or holiday meal.
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