Mac 'n' cheese with pimento
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 760, total fat 36 G., saturated fats 9 G., proteins 40 G., carbohydrates 68 G., fiber 3 G., cholesterol 77 mg, sodium 1143 mg, sugar 11 G.
Calories 760, total fat 36 G., saturated fats 9 G., proteins 40 G., carbohydrates 68 G., fiber 3 G., cholesterol 77 mg, sodium 1143 mg, sugar 11 G.
What could be more delicious than homemade macaroni and cheese? Everyone will love the soft shells immersed in a rich, gooey cheese sauce, packed with flavor thanks to pimento peppers, tuna chunks, and sautéed mushrooms. This recipe calls for an oven-safe skillet, where the mac and cheese will cook first on the stovetop and then crisp up in the oven, creating a super-crisp crust of toasted crackers on the tender cheesy layer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g large shell pasta
- 1/4 cup vegetable oil
- 1 onion, chopped
- 220 g of thinly sliced champignons
- 1 tbsp chopped fresh thyme
- 1/4 cup flour
- 2.5 cups lightly salted chicken broth
- 1 cup whole milk
- 3 x 140g cans tuna in brine, drained
- 1 cup pimento cheese spread
- 8 butter crackers, crumbled
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Cooking the dish according to the recipe:
- Preheat the oven to broil. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain.
- Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms, and 2 teaspoons thyme. Cook, stirring occasionally, until softened, 10 to 12 minutes; season with salt and pepper to taste. Add the flour and stir to coat the vegetables; cook for 1 minute. Pour in the chicken broth and milk and bring to a simmer, stirring, until the sauce is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta, evenly distributing the ingredients; season with salt and pepper to taste.
- Spoon the remaining 1/2 cup pimento cheese over the pasta mixture and broil until the cheese is melted and golden brown in spots, 1 to 3 minutes. Sprinkle with crushed crackers and the remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool for 10 minutes.
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