Macaroni Cheese With Soft-Boiled Eggs – a delicious recipe with pints bu00e9chamel, cheddar, eggs, parsley, Seasoning. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Soft boil one egg per person so they're still runny inside. The eggs can be prepared in advance then simply reheated at the end. Carefully remove them from their shells.
2
Bring a large pan of water for the pasta to a rapid boil. Dissolve a Knorr Vegetable Stock Pot into it to season the water. Add a little olive oil to stop the macaroni sticking.
3
While the pasta is cooking, make a bechamel sauce (that recipe is here on the site). Melt in the grated cheese. I use mature farmhouse Cheddar because I like its punch. You can use different cheese to flavour the bechamel. How much you add is up to you. Some like it more cheesy than others.
4
With two minutes left to go, put the soft-boiled eggs in a small pan of simmering water to reheat them.
5
Drain the macaroni. Season it with Knorr Aromat. Put it back in the pan, then mix the pasta and cheese sauce together. Transfer to a serving dish and top with the soft-boiled eggs. Drizzle a little olive oil over each egg and season with some sea salt and a grind of black pepper. Garnish with parsley.
570
kcal
Calories
42
g
Fat
4
g
Carbs
47
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 7 ingredients. The key ingredients include: 2 pints bechamel, 500 grams macaroni, 2 handfuls grated cheddar, 1 Knorr Vegetable Stock Pot, and more.
Yes, Macaroni Cheese With Soft-Boiled Eggs 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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