Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked haggis
- 1/4 cup breadcrumbs
Special Equipment Needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to the package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the milk until the mixture is smooth. Add the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
5. Add the shredded cheddar cheese and Parmesan cheese to the sauce and 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 mixture into a 9x13 inch baking dish.
8. Spoon the cooked haggis on top of the macaroni and cheese.
9. Sprinkle the breadcrumbs on top of the haggis.
10. Bake for 20-25 minutes, until the haggis is heated through and the breadcrumbs are golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 700mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 6g
Protein: 27g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and Parmesan.
- You can omit the haggis if you prefer a vegetarian version.
Variations:
- You can add cooked bacon or ham to the macaroni and cheese for extra flavor.
- You can add chopped herbs like parsley or chives to the breadcrumbs for a pop of color.
- You can use a different type of meat, like ground beef or lamb, instead of haggis.
Tips and Tricks:
- Make sure to cook the macaroni al dente, so it doesn't become mushy when baked.
- Use a good quality cheese for the best flavor.
- You can make the macaroni and cheese ahead of time and refrigerate it until ready to bake.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the macaroni and cheese in the oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
- Serve the haggis-topped macaroni and cheese in individual ramekins for a fancy presentation.
- Garnish with chopped herbs or a sprinkle of paprika for extra color.
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting Advice:
- If the sauce is too thick, add more milk until it reaches the desired consistency.
- If the breadcrumbs are not crispy enough, broil the macaroni and cheese for a few minutes until golden brown.
Food Safety Advice:
- Make sure to cook the haggis to the recommended temperature to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Haggis is a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with oatmeal, onion, and spices.
Flavor Profiles:
- Creamy, cheesy, and savory with a hint of spice from the haggis.
Serving Suggestions:
- Serve hot and enjoy as a main course or a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Scottish
Taste: Savory, Rich, Cheesy, Comforting, Hearty