A delicious and simple food to make is mac & cheese. The recipe for mac and cheese is fairly easy, and it may be prepared in a variety of inventive ways.
Cheese and Macaroni Components:
- cups (250 grams) (weighed before cooking) of elbow macaroni
- Just one glass of full milk (250 ml)
- 200 grams of cheddar cheese (mixable with parmesan)
- 35 grams, or two tablespoons, of genuine butter
- Two tablespoons of all-purpose wheat flour, for example, or thirty grams or more of pepper
Cheese and Macaroni
I have a 250-milliliter glass. Approximately 930 grams of pasta with cheese (four servings) can be made with the ingredients listed.
You will receive about 560 grams of pasta after cooking 250 grams of elbow-shaped dried wheat pasta.
My calculations of calories were based on the foods I used. Thus, depending on the items I used in the recipe, this is an approximate calorie count. To ensure that you have enough time to prepare all the ingredients, I advise reading the complete recipe before making your macaroni and cheese supper.
Recipe for Macaroni and Cheese
Cook 250 grams of dry spaghetti. Although you can also obtain pasta in the shapes of drills, shells, or farralles, I went with wheat pasta, commonly known as “elbow.” Boil water in a pot after filling it. To boil 250 grams of dried pasta, 2.5 liters of water are needed. Only after the water begins to boil should salt be added.
Boil some water and add a teaspoon of salt to it. Pasta should be cooked al dente and placed in a pot. Stir the spaghetti while it cooks. Return the cooked pasta right away to the pot or colander. The spaghetti needs to be a little damp. I was given about 567 grams of cooked spaghetti this time.
Get a larger, deeper pan ready. Put it over a medium heat source and add two teaspoons of butter. Once the butter turns liquid, lower the heat to a simmer and whisk the contents of the pot while gradually adding two tablespoons of flour, one tablespoon at a time.
Please be reminded that the burner is not very powerful. A wooden spoon can be used to break up any lumps of flour. Pour in all of the milk (one glass, preferably somewhat warm) once the mixture is smooth. Boost the burner’s power. Stir the sauce constantly. The sauce will slightly thicken with additional stirring. It could take five minutes to finish. Remember to stir frequently.
200 g of grated cheddar cheese (I used a blend of Mimolette and Cheddar) should be added to the sauce. Stir the cheese mixture with a wooden spoon over low heat for up to five minutes after it has melted and blended with the sauce. Lastly, add a generous amount of pepper.
Once ready, serve macaroni and cheese by themselves, without any toppings. Sometimes I recommend experimenting with other ways to make macaroni and cheese, such as frying bacon pieces separately, adding chives, or frying breadcrumbs in butter to make them taste like breadcrumbs on cauliflower.
This dish can be safely reheated the following day. Simply add everything to the pan and turn down the burner. Pasta can be cooked in cheese sauce with a tiny bit of milk added to achieve the ideal consistency
To serve Macaroni and Cheese immediately out of the oven, move the dish to an ovenproof dish and bake at 180 degrees for 10 to 15 minutes (top/bottom baking). Cheese-filled pasta should be entirely covered in shredded cheese (parmesan or cheddar) or a blend of breadcrumbs and grated cheese before baking. This will crisp up the outside of the mac and cheese.
