In American cuisine, Mac & Cheese or pasta with cheese Macaroni and Cheese or Mac and Cheese) are not just pasta sprinkled with cheese, and the real casserole in cheese sauce. Of pasta, horns are traditionally chosen, and for cheese sauce – cheddar cheese. If you have from yesterday boiled pasta left, you can safely use them by giving them new life in a new dish.
Recipe author – Chef Virginia Willis (USA) – Lecturer Kajun and Creole cuisine, author of books about outdoor activities, 2016 Laureate in the Health Category
Time: 1 hour. 10 min. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l (15 gr.) Butter
- 2 tbsp. pasta horns
- 250 gr grated ripe cheddar cheese
- 2 tbsp. milk
- 2 large eggs, slightly beaten
Recipes with similar ingredients: pasta, cheddar cheese, eggs, milk
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate with butter casserole (baking dish) measuring 22×32 cm.
- Boil salted water in a large saucepan. Sprinkle pasta and cook until soft (a little longer than al dente) about 12 minutes. Then flip it over in a colander.
- Combine boiled pasta, cheese, milk and eggs in a large bowl. Salt and pepper to taste. Put everything in prepared cashier.
- Bake until golden brown for 30 minutes. Put casserole on the wire rack so that the pasta cools down a bit before serve.
