This is one of my recipes from pasta favorite. It is another which embroider my son at home. It is a recipe that kids can prepare themselves and that will feel very proud smoothly.
It is one of those recipes of typical American pasta that I tried a thousand years ago in U.S.the first time that I was studying there, and as is the case with the brownie, from the first time I did it, not I changed because I simply love and seems perfect to me.
They are light, because against other recipes, mine has no béchamel sauce, which makes non-heavy, although evaporated milk are also creamy. Spices give it a unique touch and cheeses, ummm, the cheeses are a pleasure, a lust that you can use with whimsy and class that you like most, although this combination to my find it me spectacular.
- 500 g macaroni or your pasta cut favorite €1.00
- 100 g butter €0.49
- 1 clove garlic, minced €0.05
- 100 g of provolone cheese grated €0.85
- 100 g Parmesan cheese grated €1,50
- 100 g of cheddar cheese grated €0.65
- 1 teaspoon of mustard powder €0.15
- 1/2 teaspoon freshly ground black pepper €0.05
- 1/2 teaspoon of Walnut nutmeg €0.05
- 1/2 teaspoon salt €0.01
- 500 ml milk evaporated €1.45
- 3 eggs €0.25
- 2 slices of bread €0.10
- 100 g of grated Parmesan €1.50
Total €8,10 sue between 6 rations sue tenets with these quantities, are €1.35
Directions
1. boil the pasta in plenty of water boiling until you are to the point.
2. grate the cheeses in a bowl and reserve.
In a separate bowl, grate the bread and 100 g of Parmesan cheese (can be done by hand or with a food processor) and book.
In another bowl, beat eggs with evaporated milk and add the spices: mustard powder, nutmeg, salt and pepper and reserve.
3. drain pasta, and in the same Pan put the butter with the garlic clove. When garlic is golden brown add the paste and stir well.
4 pour over Macaroni and egg mixture.
5. Add the grated cheese and stir over low heat until the cheese is melted and the milk and the eggs are set and no longer liquid.
6 cover with cheese mixed with bread and broil until it catches a golden color. Serve.
- You can serve it in individual bowls and Gratin individually
- You can boil the pasta, cover with the cheese and add the eggs and curdle in the oven for about 20 minutes
- Try to add a few strips of bacon
- Difficulty: fa´cil
- Preparation time: 30 minutes
- Servings: 6
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You have to see what like these macaroni to the Americans, I every time I see some cooking show come there rare is the chapter in which not to appoint them or to appear as one of the typical dishes, it is clear that yours are reminiscent of more precooked poor quality that something great like these yours that have a very good pint with this mix of cheeses that you must provide a brutal flavor and a touch of evaporated milk that remains for us to unnecessary fats and still giving us creaminess, I'll try this recipe of yours and I will tell you, is also very simple. A greeting.
http://www.Sergiorecetas.com
Lol maybe it is true Sergio, but I assure you that they are going to love. Let me know when you can try them. Thank you very much for being here with me. A hug :)
Hi again, I leave the link of macaroni with cheese American style I've done on some advice your own but with some personal touches mine. The crispy that stays with for example grated bread is a joy that already used in other dishes such as roast potatoes but I had never used the paste. I hope they like you. A greeting.
http://www.sergiorecetas.com/2015/07/sergio-benito-receta-de-macarrones-con.html
Hi Sergio, thank you press your comment. I'm glad a lot you liked! It looks tremendous. Thank you for being here with me :)
Good Loleta, I want to prepare these macaroons that have a spectacular looking and had a doubt, to curdle the eggs in the oven temperature at which put it? With two plates I guess. And after curdling the egg 20 minutes puts cheese Gratin, no? Thanks and regards
Hello Barbara, uyyyy, Macaroni making in a pan and only at the end are put in the oven to cook au gratin:
3. drain pasta, and in the same Pan put the butter with the garlic clove. When garlic is golden brown add the paste and stir well.
4 pour the mixture of eggs, milk and spices over the macaroni.
5. Add the grated cheese and stir over low heat until the cheese is melted and the milk and the eggs are set and no longer liquid.
Once that is done, we then cover it with cheese mixed with bread, and Celsius it baked until it catches a golden color.
I hope I helped. Thank you for writing and for being here with me :)
Ah, is that I had seen in tips and notes that the part of curdling the egg and milk could be done in the oven, I misunderstood.
Thanks and regards.
Ayyy Barbara forgives! but I am the one despistada. I thought that you meant you to the recipe as is. If what you want is to do it in the oven then do you all the same but in point 5 e place Jell in pan to fire cuajas it in the Pan in the oven. It is important that the oven precalientes it at 200 degrees for at least 10 minutes. Hot air, gives more heat so if you what I recommend it because it will be faster. If you use hot air, then put the Pan and it cuajas all 180 degrees about 10 - 15 minutes will suffice in principle. If you don't have function of hot air in the oven then uses heat up and down but just need a little more than time and it works better than the temperature rises to 190 degrees. The only thing I would take into account is that the pasta would leave a little to the give you more cooking, i.e. a bit hard since it goes in the oven to cook also. If you cueces it normally, it may be that it passes the point of dough. I hope you've not bundled. But don't hesitate to ask me if you have any questions OK? Thank you for being here with me and forgive my cluelessness!
Thank you for the rather than explain everything, does not pass nothing for the dismissal, I thought that I had confused me ;)
Soon we will try these macaroni at home.
Thanks and regards
Thank you Barbara above all for being here with me :)