If you like Mac and Cheese, you will enjoy this Indonesian recipe, which is a combination of Indo and American Mac and Cheese.  The use of finely diced onion for flavor makes this more Indonesian, while the rich creaminess of the dish is more of the American version.

COOKING THIS DISH AT HOME

My kids came home the other night after staying a week with their father to a smell of baked mac and cheese (skotel makaroni).  My youngest one immediately asked as soon as walking through the door “Mommy I’m smelling something really tasty.  What is it?”

I took her to the kitchen, opened the oven door and showed her what was cooking.  I could see the excitement in her eyes.

Kids love their mac and cheese and it’s a great recipe because it’s one of the simplest things I can make for them.

I feel a connection to my mom whenever I make skotel makaroni keju since she often makes this dish – especially when she comes to the U.S. for a visit.

Her version is more cake-like, because she usually cut them into large cubes.  This can be achieved because her version is not as creamy as the American version and she always uses cheddar.

As mentioned above, I’m combining the American and the Indonesian version in this recipe.  Why not, right?…I can have the best of both worlds.  Creamy like the American version with the addition of finely diced onion for a more complex flavor.

I’m also using a combination of truffle-infused gouda and sharp cheddar, since I have those in my refrigerator.

SKOTEL MAKARONI KEJU: COOKING TECHNIQUE

Have you ever made baked mac and cheese from scratch?  If the answer is “no”, you’ll be happy to know it’s not as hard as you think.

Once you master the technique, you can do a lot of different variations: such as adding protein (bacon, ham, etc), vegetables (shredded carrots, swiss chards, mushrooms) or you can play around with different cheeses. 

The basic technique can be broken into 4 stages.

1. Boiling the pasta.  The pasta you use can be any tubular shape that holds the cheese sauce in its shape (examples are elbow macaroni, penne, or even shells would be great for this dish).
2. Making the cheese sauce.  The cheese sauce preparation starts with making béchamel, which is a combination of equal parts flour and butter (or other fat) cooked together to a blond thick paste. Next, milk is added and it’s cooked until it thickens to a heavy cream consistency.  Cheese is then added along with some seasonings, thus creating the cheese sauce.
3. Preparing the topping.  This is almost as simple as boiling the pasta.  All you have to do is melt the butter in a saucepan and add the panko.  The panko is what gives the crusty crunchy toppings that my family fights over.
4. Baking the skotel.  Place them in an oven at 325F degrees for about 30 minutes, then broil the last minute to brown the top.

PREPARATION TIPS FOR SKOTEL MAKARONI KEJU

• As mentioned above, you can use any pasta shape that will hold the cheese sauce.  Penne and elbow are the best options, but shells and orecchiette will make a great skotel dish as well.
• The cheese.  Gosh, I’m lucky to live where we have so many different options for cheese.  I like to use any sharp cheese.  My specialty grocery store often has truffle-infused cheese in stock, and it’s a to-die-for option if you like truffle.  Any sharp cheddar will be perfect as well. Cheddar is more of the classic American/Indonesian Mac and cheese.  Also, French gruyere or sharp gouda will do wonders for this dish.  Even better, you can combine any of your favorite cheeses.
• In this recipe, I use Panko (Japanese coarse breadcrumbs).  Feel free to use regular breadcrumbs.  Once baked and broiled, the topping will create a crunchy texture that gives a perfect contrast to the creaminess of mac and cheese. 

Yield: 6

Skotel Makaroni Keju Recipe (Indonesian Baked Mac and Cheese)

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If you like Mac and Cheese, you will enjoy this Indonesian recipe, which is a combination of Indo and American Mac and Cheese. The use of finely diced onion for flavor makes this more Indonesian, while the rich creaminess of the dish is more of the American version.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 box of elbow macaroni (16oz)
• 1 tsp salt
• 6 tbs butter
• 1/3 cup flour
• 3 cup of milk
• ½ tsp paprika
• ¾ tsp salt
• ¼ tsp black pepper
• 1/8 tsp nutmeg
• ½ small onion, finely diced
• 4 cups of grated cheese
• 1 cup of grated cheese for topping
• 4 tbs butter
• 1/3 cup panko

Instructions

1. Cook macaroni until al dente according to the box. Be sure to add 1 tsp salt to the boiling water.
2. Remove from heat, drain and set aside.
3. Turn on oven to 325F degrees.
4. In a large pot, melt butter.
5. Add onion and cook for about 2 minutes until onion is fragrant and translucent.
6. Sprinkle flour and stir for about 1 minute until the flour is cooked and thick.
7. Pour cold milk and stir. 
8. Add paprika, salt, pepper and nutmeg.
9. The mixture will thicken to a heavy cream consistency when the first few bubbles appear.
10. Remove from heat and add 4 cups of cheese and using a wooden spoon, stir until cheese melts.
11. Add drained pasta and mix to combine.
12. Pour pasta mixture into a 13x9 baking pan.
13. To prepare topping, melt 4 tbs butter in a small pan.
14. Add panko and stir for a minute or so.
15. Put the remaining 1 cup of cheese over pasta and sprinkle the panko topping.
16. Place in the oven and bake for about 30 minutes.
17. Broil the last minute to brown the top. Be sure to keep an eye. You don’t want to burn the top.
18. Enjoy them hot right out of the oven.

Notes

·      You can use any pasta shape that will hold the cheese sauce. Penne and elbow are more typical options, but shells and orecchiette will make a great skotel dish as well.

·      The cheese. Gosh, I’m lucky to live where we have so many different options for cheese. I like to use any sharp cheese.  My specialty grocery store often has truffle infused cheese in stock, and that is a to-die-for option if you like truffle. Any sharp cheddar will be perfect as well and it’s probably more of the classic American/Indonesian Mac and cheese. Also, French gruyere or sharp gouda will do wonder on this dish. Even better, you can even combine any of your favorite cheese.

·      In this recipe, I use Panko (Japanese coarse breadcrumbs). Feel free to use regular breadcrumbs. Once baked and broiled, the topping will create a crunchy texture that gives a perfect contrast to the creaminess of mac and cheese.  

CONCLUSION

Once you have made this from scratch, I bet you’ll never go back and make boxed mac and cheese, unless you’re under 12 years old like my kids.

Besides, you know exactly what you put in your belly, this dish is actually quite simple to make.  You can enjoy nice comfort food in less than 1 hour.