Baked Cheese Macaroni with carrots
Baked Cheese Macaroni with carrots. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 320 g halal-certified dried durum wheat macaroni
- 50 g halal-certified hard cheese made with microbial coagulant
- 30 g halal-certified butter
- 50 g halal-certified breadcrumbs
- 4 g salt
- 1 g black pepper
- 2000 ml cooking water
- 120 g carrots
- Peel carrots and dice to 1 cm. Heat the oven to 190 °C and grease a 22 cm baking dish with 5 g of the butter.
- Boil water with salt and cook macaroni according to the packet. Cook the variation vegetables in the pasta water during the final 5–8 minutes, until tender; drain together.
- Toss with the remaining butter, pepper and half the cheese. Transfer to the dish; mix remaining cheese with breadcrumbs and sprinkle on top.
- Bake 15–20 minutes until hot throughout and lightly golden. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: transcendancing — Wikimedia Commons, CC BY-SA 2.0. Source: https://commons.wikimedia.org/wiki/File:Macaroni_cheese,_a_version_from_@smittenkitchen_that_bakes_in_the_oven._Delightfully_hands_off,_and_a_yummy_chewy_texture._I_added_peas_as_a_nod_to_nutrition..._-mycookingadventures_-vegcookingadventures_(50136474103).jpg Licence: https://creativecommons.org/licenses/by-sa/2.0 Resized and converted to JPEG; no crop. Baked macaroni cheese with peas; vegetable selection, sauce and topping differ.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Baked Cheese Macaroni.