Put the remaining 1/2 cup of shredded cheese on top. Then, repeat step again for remaining pasta. Layer 1/2 cup of shredded cheese and then layer sauce over shredded cheese, making sure to cover completely. Spread one half of the elbow macaroni into the buttered loaf pan.
Use regular or unsalted butter to butter loaf pan. Season with hot sauce, and salt and pepper to your liking. After 5 or 6 minutes, remove pot from heat and stir in 1 cup of shredded cheese. Reduce heat and allow it to thicken for about 5 to 6 minutes. Just double or triple this recipe to make a large dish.Ģ 1/2 cups (10 ounces) of extra-sharp cheddar cheese (shredded)īoil elbow macaroni in a pot of boiling water with a little salt and vegetable oil. My family doesn’t eat a lot so I try to always make the smallest dish. Please keep in mind that I make small dishes. This is definitely one that you should try. I’ve included an extra pic at the end of the recipe so that you can see it from a different angle. This is definitely true now that my daughter has turned thirteen and shreds the cheese for me. Since I have made it so many times, it seems that preparation and actual baking time is not that long. It just depends on how hungry everyone is at the time. We can eat it as a side dish or as the main dish. Save some money and make it yourself! This recipe is definitely less expensive. Bake in an ovenproof dish or cast iron pan for about 15 – 25 minutes at 200 ° C until everything is cooked, the cheese thickens and a characteristic “crust” is formed (I recommend the grill function and hot air, but you need to make sure that the casserole does not burn – time baking is an individual matter and depends on your preferences).Don’t waste money on prepackaged boxes of mac-n-cheese. Cook the pasta and pour over the cheese sauce.Add spices and blend everything thoroughly into a smooth paste, seasoning with salt and pepper. Mix cooked vegetables together with soaked cashews, fried onion and the addition of water left from cooking – until the desired consistency is obtained.In a medium pot, cook the diced carrot and potato – until tender (the smaller the cube – the faster they will cook). Fry chopped onion and crushed garlic in a frying pan.a few spoons of water from cooking vegetablesįor serving: chives or spring onions, smoked paprika, vegan parmesan cheese.½ cup cashews, soaked in water for several hours (can be omitted).Bake until the sauce starts bubbling or a little longer on the edges, so that the cheese from the top sinter more strongly – depending on your preferences. Transfer the whole to a heat-resistant dish, a cast-iron pot or deep pan, which can be put into the oven and baked in 180 degrees (without hot air).At this stage, it is worth trying to assess whether there is enough salt or other spices. Leave some grated cheese to sprinkle on top, and add the rest to the sauce, mix and pour the whole strained pasta, mix for the last time.The sauce should not be too thick, because it will thicken even during baking. We reduce for a while stirring constantly, season with salt and nutmeg, remove from heat. The sauce will get more and more uniform as it mixes. This amount of flour will probably take exactly a liter of milk, maybe a little less. Pour milk into a narrow trickle into flour and butter and mix vigorously without interruption.Clumps and clumps will form – this is how it should be. We put the flour on melted butter and from this moment constantly stir with a rod. Put the pan on medium heat and melt the butter on it.After the allotted time, drain the pasta and set aside. It will still be quite hard and it should be so. We cook for 3 minutes less than recommended by the manufacturer. Boil water in a saucepan, salt well and throw in the pasta.Optional: a heaped spoon of inactive yeast flakes (to be added when grated cheese), smoked salt, smoked sweet pepper. 5 heaped tablespoons of wheat flour (type 500 or 550)
How to make mac and cheese? Mac n cheese – recipe The demand for baked macaroni and cheese came in 1937 when packaged dishes were launched. Over time, when pasta became widespread, the dish lost its exclusive status, and became a quick and filling dinner available to everyone. Initially, mac and cheese was a higher class dish.