Mac and Cheese
Votes: 20
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
In American cuisine, Mac and Cheese isn't just macaroni topped with cheese, but a true casserole in a cheese sauce. The traditional choice of pasta is cones, and the cheese sauce is made with cheddar cheese. If you have leftover cooked pasta from the day before, feel free to use it up, giving it a new life in a new dish.
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:
- 1 tbsp (15 g) butter
- 2 cups of pasta
- 250 g grated mature cheddar cheese
- 2 cups of milk
- 2 large eggs, lightly beaten
We recommend
Recipes with similar ingredients: pasta, cheddar cheese, eggs, milk
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a 22x32cm casserole (baking dish) with butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender (slightly longer than al dente), about 12 minutes. Then drain in a colander.
- In a large bowl, combine the cooked pasta, cheese, milk, and eggs. Season with salt and pepper to taste. Transfer everything to the prepared casserole.
- Bake for 30 minutes until golden brown. Place the casserole on a wire rack to cool slightly before serving.
Author of the recipe - Chef Virginia Willis (USA) is a teacher of Cajun and Creole cuisine, author of books on outdoor activities, and a 2016 Laureate in the Health category.
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