Creamy Macaroni and Cheese recipe
There are two different ways you can put this creamy macaroni and cheese recipe together. You can heat it up on a skillet or bake it in the oven for a few minutes at 325 F. Or you can just add it to your slow cooker, which makes things more of a potable side. You have lots of options and it's easy to figure out what to do. We hope this quick meal is of use for those who love comfort foods that don't take a lot of time to prepare.
How To Make Cheesy Macaroni And Cheese Ingredients Needed For Sauce (2 cups bread crumbs) 4 cups shredded cheddar cheese 100-125 g/3 cup mozzarella or hard cheese, extra soft can also be added Instructions In a large bowl with a knife, grate the bread crumbs into flour and set aside. In another small bowl, mix the milk, lemon juice, cream, salt and pepper. Mix well until the mixture is all well incorporated into the cheese. Add some of the cheese to your melted crumbly Macaroni and mash it up so it makes a thick paste. Pour off the sauce into the cheese mix, then spread evenly onto the crumb-crusted toast. Top with grated cheese and serve with a slice of parmesan.
You can also use other types of cheese if you like - but this one is best served as an accompaniment or a starter. Once you get the finished product, cover with brown paper circles and freeze for 30 minutes, till crispy. Serve with slices of tomato and blue cheese and some fresh herbs if desired.
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Makes 9 servings Prep Time 20 mins Cook Time 40 mins Total Time 50 mins Servings 8 Serve And Divide Ingredients 3 cups flour 2 tablespoons baking powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ cup raw egg white 10 slices crusted Macaroni 6 cups bread crumbs ¾ cup sugar ¾ cup butter and grease for greasing round bottom sheet pan
Method
Preparation Time 5 mins Cooking Time 45 mins Total Time 65 mins Notes To thicken cheese by adding milk and lemon juice, place a lid on top. Cook over boiling water for 10-15 minutes or until you are checking to add more milk if needed. Remove from the heat and serve warm. Nutrition Information Calories: 199 kcal | Carbohydrates: 4 g | Protein: 17 g | Fat: 4 g | Sodium: 96 mg | Potassium: 84 mg | Sugar: 5 g | Vitamin A: 12% DV | Calcium : 0% DV
Other Helpful Tips & Tricks
You should always use cold water for cooking pasta when possible. If you can't find any, make sure you can keep your pasta in the fridge and take it back to room temperature before serving. It will help to avoid making big chunks of noodles when reheating. This is also good practice when using pasta sauces. Just before adding sauce onto your pasta, stir into the sauce ¼ cup of the pasta liquid. You could season the sauce by adding red chillies for extra flavour. Don’t overcook! Also, try a little extra pasta with each bite of lasagna. Our mum always had a batch ready for me and I would eat it straight from the packet. Try to have a helping hand when handling food - we were taught to 'help get it'. When you're preparing pasta sauce, remember to leave enough pasta water for the sauce to set up and for the pasta itself.
Also, we recommend using a wooden spoon while stirring pasta in order to prevent over-mixing. Not only will this prevent clumps of dough, but you can also use the fork and chopsticks to scrape up the sides of your bowl. We do love our Macaroni and cheese dish.
Also, use plenty of breadcrumbs for the base as they will help absorb some of the moisture left behind after poaching. This means your pasta is cooked quickly - not browned. You'll also want to use a bit less raw egg than the normal amount - about the same amount would be enough for two courses if used as starters.
For a very moist pasta, follow the directions in the box, otherwise the sauce will stick to the bottom of the bowl. Instead, it will stick slightly to the plate, leaving a spot for the sauce to stay at least 2-3 inches above the egg. When mixing ingredients, don't forget to leave a gap between the plates, as otherwise too much time will pass and the gravy won't set up.
You can also skip this step but it won't affect how well the sauce works, as it still needs to set up. Finally, serve once cool, otherwise it isn't going to set properly in the fridge. That said, make sure the pasta is ready and there are no crumbs sticking out of it. These can ruin everything. Advertisement
Toast and Bake Ingredients:
8 ounces unsalted breadcrumbs
1 cup whole eggs
2 stalks celery
1 large onion diced
1 green tomato sliced
1 clove garlic minced
2 sprig basil
Salt and freshly ground black pepper
Spray nonstick spray
Method: Preheat both sides of the baking dish. Sprinkle the breadcrumbs over the top of the mushrooms. Scatter your grated cheese over the tops of the mushrooms covered with half of an onion and half of a celery stalk. Sprinkle some salt over the side of all the vegetables you are going to be using. Add the cauliflower florets to the bottom of the mushroom. Whisk through the eggs until all the liquid has been absorbed by the breadcrumbs. Now cut all the vegetables into equal pieces. Put them aside and now start mixing. Start by adding three eggs in the first mix. Next fold over the second mixture. Continue doing this until you find yourself with four egg whites and two egg yolks. Now add two vegetables in the second mixture. Lastly, whisk through the third mixture. Then add one vegetable. Do this process again with the remaining and forthright mixture. Pour the combined four eggs into the prepared dish - don't worry - you don't need to pour in the rest of the contents. You can spread it over the breadcrumbs and let all of the contents run into the oven (if you like). On the bottom of the tray, sprinkle some salt and pepper over it. Bake the vegetables for 15 minutes at 325 F. Let them go for the next 5 minutes and then bake again for 15 minutes or until the middle of the onion rings looks golden. Enjoy! Advertisement
Tips and Tricks
A great alternative is to use mashed cauliflower - they cook a similar number of times and don't have the same texture.
Or if you're looking for something even more exotic, you could always use cabbage or broccoli instead of cauliflower.
If you prefer potatoes, you could try roast or broiled potatoes.
Don't forget to brush on the extra olive oil to finish.
If there are lots of vegetables, you can peel and dice the vegetables or slice into cubes of roughly the same size so that you only have to fill up the main baking dish.
You could always brown some spinach in the oven afterwards. The color of the spinach depends on how many times or how long you make the pot of chicken stock.
If you need to serve the veggies, don't forget to add them right to the oven if you have preheated ovens. So, you have fresh-squeezed juices to show for them.
Another great option is to create a large salad by putting whatever you like inside and then just spreading the greens out on top.
