Macaroni pudding

Boil the pasta after the time indicated on the package (I boiled them al dente) and then pass them under a stream of cold water.

Mix the cheese with beaten eggs, sugar and grated lemon peel.

Add the pasta and mix well.

Pour the composition into a tray lined with baking paper and add the chocolate pieces on top.

I beat 2 more eggs with a little sugar and poured on top. I put the tray in the oven until the pudding browned nicely.


Similar recipes:

Macaroni pudding with cottage cheese

Macaroni pudding with cottage cheese and fruit syrup, flavored with vanilla

Macaroni pudding with ham

Macaroni pudding with pressed ham, prepared with milk and eggs, au gratin with cheese and served hot with pieces of melted margarine on top

Macaroni pudding

Macaroni pudding with tomato sauce (tomato) and beef, prepared with onions, sour cream and eggs

Bread pudding

White bread pudding prepared with milk, eggs and candied fruit, served with vanilla sauce


Appetizing dishes

For the pudding I made you will need:
A bag of macaroni from which you will use for pudding only about half, smoked cheese, 4 eggs, approx. 50 g butter, 100-200 g ham (I used ham salami, ham), salt, pepper, a little breadcrumbs, a little dill, only if desired.
Preparation:
Boil the macaroni and then leave to cool. Grease a yena bowl with butter and line it with breadcrumbs.
Separate the eggs. Beat the egg whites and mix the yolks with the remaining butter, grated cheese on the side with large holes, dill (if using), salt, pepper and sliced ​​ham, then with the cooled macaroni. Add the egg white foam over the macaroni, mix lightly and pour everything into the yena bowl. I sprinkled grated cheese on top because I had left. Bake everything at 170 degrees until the top layer turns golden. Serve hot:

And as there was half a packet of cooked macaroni left, I ate a portion with apricot jam made by my mother, that's how I still like macaroni:

18 comments:

Good idea! It's been a while since I've done it! Kisses!

I didn't make macaroni pudding but the picture is very appetizing. I think it's yummy.cat about the portion of macaroni and jam, this gives originality.

I think she's really good! Must try!

Hey, in the salty pudding version, it occurred to me to make it.

Suitable for mine! they don't really like the sweet version ... but that would be to their liking. many kisses

Sarah, macaroni and jam as far as I know are eaten in the Banat area where I am from, but I don't know how much and if everyone really likes it.
I'm really curious if you like it and if you try not to forget to tell me how you felt :)

Dory, I say try, maybe you can find other ingredients that go in the recipe.
I will add to the title of the recipe and something to show that the recipe is salty and not sweet.


Method of preparation

Double cream

Mmmmm. chocolate, vanilla and fruit & hellipWhat better combination could you want? washing

Sarlota with tangerines, cream cheese and whipped cream

The combination of cream cheese, tangerines and whipped cream is great. An easy and very easy dessert to make


Similar recipes:

Macaroni pudding with cottage cheese

Macaroni pudding with cottage cheese and fruit syrup, flavored with vanilla

Macaroni pudding with ham

Macaroni pudding with pressed ham, prepared with milk and eggs, au gratin with cheese and served hot with pieces of melted margarine on top

Macaroni pudding

Macaroni pudding with tomato sauce (tomato) and beef, prepared with onions, sour cream and eggs

Bread pudding

White bread pudding prepared with milk, eggs and candied fruit, served with vanilla sauce


Pasta pudding

you cook almost in my style, that is to my taste :)
I also make this pudding and it is successful, my children enjoy it with pleasure!

I'm glad to hear that :) I hope you always come back with pleasure, I promise I will try not to change my style. Any advice, additions or even criticism of a recipe are always welcome.

A super cheap and very tasty dessert. )

Hi Robert we all have the horror of "rubbing" the burnt cups) I put a little oil in the pan, grease well, then I put 2-3 tablespoons of the cheese mixture, without macaroni, I spread it with a spoon (a bit hard because it slips) and I press a handful of semolina ). Then the process continues as you wrote. Basically a film is formed which, even if it burns, can be easily detached both from the tray and from the pasta. I hope it will be useful. Enjoy. With sympathy, Mariana

Hi, Mariana. I am convinced that your advice will be useful to many, gas ovens are still the majority in our kitchens. Using an electric oven, it is difficult for me to take into account the shortcomings due to the flame that does not heat the oven evenly. My mother's cakes are always burned by the flame and I always tease her, but, nevertheless, they still seem to be better than mine :)


Macaroni Pudding - Recipes

Macaroni pudding with leek and tomato sauce

It is a perfect choice for those who want to cook something other than meat. For a balanced meal, start with a root vegetable soup and serve pudding with a green salad and crispy bread.

Ingredients

    675 g leeks 85 g macaroni or grated penne (penne with striations) 1 tablespoon extra virgin olive oil 30 g watercress 225 g cottage cheese, drained 55 g fresh grated Parmesan cheese 3 eggs 1 slice soft bread, with grains 2 teaspoons English mustard a freshly grated nutmeg powder salt and peppercorns, for garnish

Preheat the oven to 180 ° C. Carefully remove 6 outer layers from the leek and set aside, then thinly slice what is left.

Bring a large pot of water to a boil over high heat. Boil the outer layers of leeks for 3-4 minutes or until soft. Use a foamer to remove the leeks and then rinse under cold running water. It is set aside. Add the pasta to the pot, bring the water back to the boil and boil for 10-12 minutes or according to the instructions on the package, until they are al dente. They drain well.

While the pasta is boiling, heat the oil in a pan and fry the sliced ​​leeks over high heat for 4-5 minutes or until all the liquid has evaporated.

In a blender, make the leek puree with the watercress, cottage cheese, parmesan, eggs, bread, mustard, nutmeg, salt and pepper. The mixture must be creamy and homogeneous. Move into a bowl and mix with the well drained pasta.

Grease a baking dish with a little oil and line it with leek strips, overlapping them slightly on the bottom and side walls of the mold. Use 6 pieces for the bottom and sides, and one piece for each end. Allow the excess leek leaf to hang over the edges of the form. Put the pasta mixture in the form. Level and close with the hanging ends of the leek leaves.

Grease a piece of foil with a little oil and use it to cover the shape, pressing it with your fingers, to fix it to the edges. Fill an oven tray halfway with water and place the form in it. Bake for 1 hour or until the mixture is firm.

Meanwhile, to prepare the sauce, heat the oil in a saucepan, add the garlic and fry for a few seconds. Add the tomatoes, basil, vinegar and sugar and mix. Cover and simmer for 10 minutes. Make the puree sauce in a blender, then pass it through a fine sieve to remove the seeds and peels. Season to taste.

Remove the form from the oven and let it sit for 10 minutes, so that the pudding coagulates well before being removed from the form. Slice the pudding and serve with tomato sauce. Garnish with watercress.


Ingredients Baked Cheese Macaroni (Salted)

  • 500 grams of short pasta (macaroni, cornetti or penne, preferably)
  • 60 grams of butter with 82% fat
  • 2 tablespoons olive oil
  • 50 grams of flour
  • 500 ml. fat milk
  • salt and white pepper
  • 300 grams of cheese (of one type or in a mixture) that melts nicely, I used 150 grams of grated cheddar and 150 grams of matured mozzarella (stick)
  • optional: 1 small onion, 1 tablespoon of Dijon mustard, a pinch of nutmeg, breadcrumbs, bacon, etc.

Preparation Baked cheese macaroni (salted)

Boiling pasta

1. Turn on the oven and set it at 180 ° C. We prepare a heat-resistant form, with a volume of 1.75-2 liters, greasing it well with 10 grams of butter.

We put on the fire a pot with 4-5 liters of water. When the water boils, add 1 tablespoon of salt. Bring to the boil again and dissolve the salt then add the pasta. Stir once to make sure none stick to the bottom. Boil the pasta for 2 minutes less than the recommendation on the package. The pasta I had had 7 minutes of boiling indicated on the package, I only cooked it for 5 minutes, because they will continue to cook in the oven and it is certain that no one wants some porridge pasta.

2. After the 5 minutes have passed (in my case, you, I repeat, check what is written on the packaging of the pasta you will use), the pasta will drain well.

3. Transfer the pasta to a bowl and sprinkle with 1 tablespoon of olive oil. Stir a little and set aside until the sauce is ready.

Sauce preparation

4. While the pasta was cooking, I took advantage of the 5 free minutes to put the cheeses on the large grater. Obviously, you can make your own combination of cheeses for these macaroni and baked cheese. Keep in mind that they are among those that melt nicely and form long and appetizing threads. I used cheddar and matured mozzarella, go well gruyere, gouda but also our cheese, in different combinations.

5. In its simplest form, the sauce for these macaroni and baked cheese is a classic bechamel. You can find the step-by-step recipe for this sauce by clicking on the link (text written in blue). There are variants, especially the American ones, in which the sauce also contains hardened onions, mustard and / or paprika. I will tell you how I did it.

I put in a saucepan, over medium heat, 1 tablespoon of olive oil and butter. When the butter has completely melted and started to bubble, I added the flour and mixed it until it was well impregnated. I hardened the flour for 1 minute and gradually poured the milk (at room temperature), while stirring continuously with the whisk. The lumps have nothing to look for in the sauce, so they insist on mixing. I boiled the sauce for 2-3 minutes, until it thickened well. I turned off the heat and seasoned with salt and white pepper (to taste) and 1 drop of nutmeg (optional).

6. Pour two thirds of the grated cheese into the hot bechamel sauce. Stir insistently until all the cheese is melted.

Assembly and au gratin

7. Pour the bechamel sauce with cheese immediately over the cooked macaroni. We use a flexible spatula to take all the sauce that could adhere to the pan.

8. Mix the macaroni well with the sauce, making sure they are all well dressed.

9. Pour the macaroni mixed with the sauce in the form prepared in point 1. Again use a flexible spatula to transfer all the sauce that could remain in the bowl. Level the macaroni well in the form and sprinkle all the remaining cheese on top.

Note: I used a simple cheese topping, but there are options that recommend sprinkling a larger mixture of breadcrumbs (panko) moistened with butter on top of these baked cheese macaroni (as for crumble). Other options include crispy bacon pieces, etc. You can make a crust to your liking.

10. Immediately shape with our macaroni and cheese in the oven, which must be preheated to 180 ° C. We place them at a medium height for 15 minutes. After these 15 minutes, the temperature can rise to 230 ° C, on the grill function, for 3-4 minutes, to obtain a reddish and crispy crust.

SERVE

After baking, let our macaroni and cheese cool in the oven for about 10 minutes. In fact, they will be incredibly hot, right after gratin. Then we slice them and serve them, being hot. It's a hearty dish, even if it doesn't contain meat. But it's also tasty and appetizing! In addition, any leftovers are perfectly stored for two days in the refrigerator, which can be heated in the oven.


Macaroni pudding with cheese

Macaroni pudding with cheese is perhaps one of the most prepared and loved recipes in the world. I prepare them classically, according to the recipe inherited from my mother, which never fails. Although it seems trivial, macaroni pudding with cheese saves you from any situation that requires a quick and tasty preparation.


Macaroni pudding with cheese

Boil the pasta in salted water. Rinse them with cold water and let them drain.

Mix the pasta with the separately cooked and diced chicken. Add the boiled peas and sliced ​​mushrooms and drizzle in a little butter. Put the mixture in a bowl greased with the rest of the butter and lined with breadcrumbs.

In a bowl, beat the eggs well with the cream, Telemea cheese and grated cheese. Pour everything over the macaroni mixture and bake for about 30 minutes.

Towards the end, grate the cedar bandage over the macaroni and leave it in the oven until it melts as well. Serve this macaroni pudding with cheese while it is hot.

1 packet with macaroni
1 chicken breast
300 g mushrooms
4 tablespoons butter
125 g cream
100 g Telemea cheese
100 g of cheese
100 g of ceddar cheese
2 tablespoons peas
2 tablespoons breadcrumbs
2 eggs
salt


Macaroni pudding with cheese

Macaroni pudding with cheese is perhaps one of the most prepared and loved recipes in the world. I prepare them classically, according to the recipe inherited from my mother, which never fails. Although it seems trivial, macaroni pudding with cheese saves you from any situation that requires a quick and tasty preparation.


Video: PAYBACK WITH NINO B. MR MACARONI. LILY AFE (December 2021).