Macaroni with Combo of Cheese – An American Style
Macaroni with a Combo of Cheese – American Style is the ultimate comfort food. This classic dish combines the creamy goodness of mac and cheese with a flavorful twist that’s sure to delight your taste buds. With a blend of three cheddar cheeses, a dash of soya sauce, vinegar, and aromatic spices, this American-style macaroni and cheese is a symphony of flavors that brings together the best of traditional and contemporary cuisine. Whether you’re cooking for family, friends, or just for yourself, this dish will leave everyone craving for more.
- Serves: 4 People
- Prep Time: 15Minutes
- Cooking: Approximately 30-35 MINUTES
- Difficulties: medium
Ingredients
For Cooking
- 1cup Macroni
- 1 tablespoon butter
- 1/4 cup onion, finely chopped
- 1 1 garlic clove, minced
- 1tablespoon 1 tablespoon flour
- 1 1/2 cups milkcups milk
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup extra-sharp cheddar cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup mild cheddar cheese, shredded
- 1/2 cup soya sauce
- 1/2 teaspoon vinegar
- 1/4 teaspoon white pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
For Dressing
Nutritional Information
-
Calories
450-500 -
Protein
15-20 grams -
Calcium
400-450 mg -
Dietary Fiber
2-3 grams -
sugar
6-8grams -
Total Fat
24-28grams -
Saturated Fat
14-16 grams -
Cholesterol
60-70 mg -
Sodium
550-600 mg -
Carbohydrates
40-45 grams
Procedure
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Mark As Complete
Instructions:
(Please refer to the previous instructions provided for the step-by-step recipe.)
- Start by boiling the macaroni until it’s al dente. Drain and set aside.
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In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
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Mark As Complete
Sprinkle the flour over the onion and garlic, and stir continuously until it forms a roux and starts to turn golden.
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Slowly pour in the milk, stirring constantly, and bring the mixture to a gentle boil.
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Mark As Complete
Add the black pepper, soya sauce, vinegar, white pepper, dried thyme, and dried oregano. Stir well to combine
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Reduce the heat to low and add the shredded cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth.
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Combine the cooked macaroni with the cheese sauce, ensuring that the macaroni is well coated.
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Serve the macaroni and cheese hot, garnished with some extra shredded cheddar cheese and a sprinkle of fresh thyme or oregano if desired.
TIPS
Use high-quality cheese: Using good-quality cheddar cheese will significantly enhance the flavor of your macaroni and cheese. Consider using extra-sharp and sharp cheddar for a more robust taste.
Experiment with cheese blends: You can experiment with different cheese blends for a unique flavor. Apart from cheddar, you can try Gruyère, Swiss, or Monterey Jack cheese.
Add spices gradually: When adding spices like soya sauce, vinegar, and dried herbs, start with the suggested amounts and adjust to your taste. These ingredients can be strong, so it’s better to add more later if needed.
Prevent sauce separation: To avoid cheese sauce separation, make sure the sauce is well emulsified. Gradually add milk and cheese, and stir constantly. If the sauce does separate, you can try adding a little more cheese or milk while stirring.
Serve promptly: Macaroni and cheese is best enjoyed when it’s hot and fresh. It tends to thicken as it cools, so if it thickens too much, you can reheat it with a bit of milk to reach the desired consistency.
Garnish creatively: You can personalize your macaroni and cheese by garnishing it with fresh herbs, breadcrumbs, or even crumbled bacon for added texture and flavor.
PRECAUTION
Don’t overcook the pasta: It’s important to the macaroni just until it’s al denti because it because it will continue to cook slightly when combined with the cheese sauce. Overcooked pasta can become mushy.
- Watch the roux: When making the roux (butter and flour mixture), be careful not to let it brown too much. A light golden color is what you’re aiming for. Dark roux can have a different flavor and affect the color of the sauce.
- Adjust the heat: When adding cheese to the sauce, use low heat. High heat can cause the cheese to become stringy or grainy. Gentle, even melting on low heat is key
