Ingredients with Measurements:
- 1 lb elbow macaroni
- 1 lb Leberkäse, diced
- 4 cups milk
- 4 tbsp butter
- 4 tbsp flour
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp nutmeg
Special equipment needed:
- Large pot
- Colander
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions. Drain and set aside.
3. In a large pot, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
6. Add the salt, pepper, paprika, and nutmeg. Stir to combine.
7. Cook the sauce for 5-7 minutes, or until it thickens.
8. Add the shredded cheddar and Gruyere cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
9. Add the diced Leberkäse to the sauce and stir to combine.
10. Add the cooked macaroni to the sauce and stir until everything is evenly coated.
11. Pour the mac and cheese into a 9x13 inch baking dish.
12. Cover the dish with aluminum foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
14. Let the Leberkäse 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: 620
Fat: 34g
Carbohydrates: 47g
Protein: 30g
Sodium: 1050mg
Substitutions for ingredients:
- Leberkäse can be substituted with diced ham or bacon.
- Cheddar cheese can be substituted with any other type of cheese.
- Gruyere cheese can be substituted with Swiss cheese.
Variations:
- Add diced onions or garlic to the sauce for extra flavor.
- Top the Leberkäse mac and cheese with breadcrumbs before baking for a crunchy topping.
- Add chopped herbs, such as parsley or thyme, to the sauce for a fresh flavor.
Tips and tricks:
- Make sure to cook the macaroni al dente, as it will continue to cook in the oven.
- Use a whisk to prevent lumps from forming in the sauce.
- Let the Leberkäse mac and cheese cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Leberkäse mac and cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the Leberkäse mac and cheese in individual ramekins for a cute presentation.
Garnishes:
Top the Leberkäse mac and cheese with chopped parsley or chives for a pop of color.
Pairings:
Serve the Leberkäse mac and cheese with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the sauce is too thin, add more cheese to thicken it up.
Food safety advice:
Make sure to cook the Leberkäse mac and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Leberkäse is a traditional German meatloaf that is typically made with pork and beef.
Flavor profiles:
The Leberkäse adds a savory and slightly smoky flavor to the creamy mac and cheese.
Serving suggestions:
Serve the Leberkäse mac and cheese as a main dish for lunch or dinner.
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Taste: Savory, Rich, Creamy, Cheesy, Comforting