Ingredients with Measurements:
- 1 lb. Vlaskaas cheese, grated
- 1 lb. elbow macaroni
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Large pot for boiling macaroni
- 9x13 inch baking dish
- Whisk
- Wooden spoon
- Cheese grater
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add milk to the saucepan, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
5. Add salt, black pepper, and nutmeg to the saucepan and stir to combine.
6. Add grated Vlaskaas cheese to the saucepan and stir until melted and combined.
7. Add cooked macaroni to the saucepan and stir until the macaroni is coated with the cheese sauce.
8. Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
9. In a small bowl, mix together breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
10. Bake in preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 32g
Carbohydrates: 51g
Protein: 26g
Sodium: 800mg
Substitutions for ingredients:
- Vlaskaas cheese can be substituted with Gouda cheese or any other semi-hard cheese.
- Elbow macaroni can be substituted with any other small pasta shape.
Variations:
- Add cooked bacon or ham to the macaroni and cheese mixture before baking.
- Add sautéed onions and mushrooms to the macaroni and cheese mixture before baking.
- Use a combination of different cheeses for a more complex flavor.
Tips and Tricks:
- Be sure to cook the macaroni until al dente so that it doesn't become mushy when baked.
- Use freshly grated Parmesan cheese for the breadcrumb topping for the best flavor.
- Let the casserole cool for a few minutes before serving to allow the cheese sauce to set up.
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 the Vlaskaas Casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested Side Dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the breadcrumb topping is too dry, add more butter to the mixture.
Food Safety Advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Vlaskaas cheese is a Dutch cheese that is traditionally made from cow's milk. It has a mild, nutty flavor and a creamy texture.
Flavor Profiles:
Creamy, cheesy, nutty
Serving Suggestions:
Serve the Vlaskaas Casserole as a main dish for a family dinner or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Dutch
Taste: Savory, Cheesy, Creamy, Rich, Comforting