Macaroni And Cheese – a delicious recipe with macaroni, milk, butter, black pepper, cayenne pepper, dry mustard. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook the macaroni for 20 minutes in boiling salted water. Drain well and put back in the saucepan on a very low heat, with the butter and the milk.
2
Let the macaroni absorb the milk.
3
Then add the peppers and the dry mustard; mix well each time.
4
Add the cheese (except 2 to 3 tablespoons), remove from the heat and beat until it is all creamy.
5
Finally add the well beaten egg, pour into a greased ovenproof dish.
6
Sprinkle with remaining cheese on top and bake at 400u00b0 for 10 to 15 minutes.
7
Just enough to let it set.
8
Put under a broiler for couple of minutes to brown the top, if desired.
9
The sauce should be curdy and creamy.
10
It can be served with a few drops of Tabasco sauce.
418
kcal
Calories
34
g
Fat
2
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 lb. macaroni, 1 pt. (2 c.) milk, 1 Tbsp. butter, black pepper, and more.
Yes, Macaroni And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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