Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup 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 crumbled suho meso (dried beef)
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Wooden spoon
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
4. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
5. Slowly whisk in milk and cream until smooth.
6. Add salt, black pepper, garlic powder, onion powder, and cayenne pepper. Whisk until combined.
7. Cook sauce for 5-7 minutes until thickened, stirring occasionally.
8. Add shredded cheddar cheese and stir until melted and smooth.
9. Add crumbled suho meso and stir until combined.
10. Add cooked macaroni to cheese sauce and stir until evenly coated.
11. Pour mac and cheese into a 9x13 inch baking dish.
12. Bake for 20-25 minutes until bubbly and golden brown on top.
13. Let cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 620
Fat: 37g
Carbohydrates: 44g
Protein: 28g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Cheddar cheese can be substituted with any other type of cheese.
- Suho meso can be substituted with bacon or ham.
Variations:
- Add diced tomatoes or green chilies for a spicy twist.
- Use different types of cheese, such as pepper jack or gouda.
- Add breadcrumbs on top for a crunchy texture.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't get mushy in the oven.
- Use a wooden spoon to stir the cheese sauce to prevent it from sticking to the bottom of the pan.
- Let the mac and cheese cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins or in a large serving dish.
Garnishes:
Sprinkle with chopped parsley or green onions.
Pairings:
Serve 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.
- If the cheese sauce is too thin, add more cheese.
Food safety advice:
- Make sure to cook the macaroni and cheese until it reaches an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Suho meso is a traditional dried beef from the Balkans, particularly popular in Bosnia and Herzegovina. It is often used in soups, stews, and pasta dishes.
Flavor profiles:
Creamy, cheesy, salty, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Comforting