Ingredients with Measurements:
- 1 pound elbow macaroni
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 cup Es Puter (Indonesian-style ice cream)
- 1/2 cup breadcrumbs
- 1/4 cup butter
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Oven-safe casserole dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, whisk together the milk, shredded cheddar cheese, and Es Puter until well combined.
4. Add the cooked macaroni to the mixing bowl and stir until the pasta is evenly coated with the cheese and Es Puter mixture.
5. Transfer the macaroni mixture to an oven-safe casserole dish.
6. In a small saucepan, melt the butter over medium heat. Add the breadcrumbs and stir until the mixture is evenly coated.
7. Sprinkle the breadcrumb mixture over the top of the macaroni.
8. Bake the casserole for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 450
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 60mg
- Sodium: 450mg
- Total carbohydrates: 46g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- Any type of shredded cheese can be used instead of cheddar.
- Vanilla ice cream can be substituted for Es Puter.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced tomatoes and green chilies for a spicy twist.
- Add chopped broccoli or spinach for a healthier version.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy in the casserole.
- Use freshly shredded cheese for the best melting and flavor.
- Let the casserole cool for a few minutes before serving to allow it to set up.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the casserole in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or basil.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the casserole is too dry, add a splash of milk before baking.
- If the top is browning too quickly, cover the casserole with foil for the remainder of the baking time.
Food safety advice:
- Be sure to cook the casserole to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Es Puter is a traditional Indonesian-style ice cream made with coconut milk, sugar, and various flavorings.
Flavor profiles:
- Creamy, cheesy, and slightly sweet.
Serving suggestions:
- Serve hot and bubbly straight from the oven.
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Taste: Savory, Cheesy, Creamy, Comforting