Pastas > Swiss

Malakoff-Style Macaroni and Cheese Recipe

Ingredients with Measurements:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup bread crumbs
- 2 tablespoons butter, melted

Special Equipment Needed:
- Medium saucepan
- 9x13 inch baking dish

Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook macaroni according to package directions. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and mustard and stir until combined.
4. Gradually add milk, stirring constantly until mixture is thick and bubbly.
5. Remove from heat and stir in cheddar cheese, Parmesan cheese, salt, and pepper.
6. Add macaroni to cheese sauce and stir until combined.
7. Pour macaroni and cheese into a 9x13 inch baking dish.
8. In a small bowl, combine bread crumbs and melted butter. Sprinkle over macaroni and cheese.
9. Bake for 25 minutes, or until top is golden brown.

Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F (175°C)
Serving Size: 6-8

Nutritional Information:
Calories: 463 kcal
Fat: 24.7 g
Carbohydrates: 37.2 g
Protein: 19.2 g

Substitutions for Ingredients
- For the macaroni, you can substitute any type of small pasta such as shells or rotini.
- For the butter, you can substitute vegan margarine or olive oil.
- For the milk, you can substitute almond milk or soy milk.
- For the cheddar cheese, you can substitute any type of cheese such as mozzarella or Monterey Jack.
- For the Parmesan cheese, you can substitute nutritional yeast.

Variations:
- For a spicy version, add 1/4 teaspoon cayenne pepper to the cheese sauce.
- For a smoky version, add 1/4 teaspoon smoked paprika to the cheese sauce.
- For a vegetarian version, omit the Parmesan cheese and add 1/2 cup of cooked, chopped vegetables such as broccoli or bell peppers.

Tips and Tricks:
- To make the cheese sauce extra creamy, add 1/4 cup of cream cheese to the sauce.
- To make the macaroni and cheese extra cheesy, add 1/2 cup of shredded cheese to the top before baking.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 4 days.

Reheating Instructions:
Reheat in the microwave or oven until heated through.

Presentation Ideas:
- Serve with a side salad or steamed vegetables.
- Top with chopped fresh herbs such as parsley or chives.

Garnishes:
- Chopped fresh herbs such as parsley or chives.
- Chopped nuts such as walnuts or pecans.
- Sliced green onions.

Pairings:
- Serve with a side of roasted vegetables.
- Serve with a side of garlic bread.

Suggested Side Dishes:
- Roasted vegetables
- Garlic bread
- Salad

Troubleshooting Advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the cheese sauce is too thin, add a little more flour to thicken it up.

Food Safety Advice:
- Always cook macaroni and cheese to an internal temperature of 165°F (74°C).
- Do not leave macaroni and cheese out at room temperature for more than 2 hours.

Food History:
Malakoff-style macaroni and cheese is a classic French dish that dates back to the 19th century. It was originally made with Gruyere cheese, but today it is often made with cheddar cheese.

Flavor Profiles:
This dish has a rich and creamy cheese sauce with a hint of mustard and a crunchy topping.

Serving Suggestions:
- Serve as a main dish with a side of roasted vegetables.
- Serve as a side dish with grilled chicken or steak.

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Taste: Creamy, Cheesy, Savory, Rich, Comforting