Baked Macaroni and Cheese
A wonderful weeknight dinner with an Italian accent that comes together in no time. I make pasta all kinds of ways, but when it's macaroni baked with cheese and a béchamel-style sauce, it's a guaranteed winner — everyone will love it!
Cooking method
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Step 1:
Gather your ingredients.
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Step 2:
Melt the butter in a saucepan.
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Step 3:
Whisk flour into the melted butter to make a roux.
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Step 4:
Gradually pour in the milk, whisking constantly so no lumps form.
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Step 5:
Bring the mixture to a gentle boil.
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Step 6:
Season with black pepper.
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Step 7:
Add a pinch of nutmeg and simmer for about 2 minutes, until the sauce thickens.
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Step 8:
Grate the cheese.
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Step 9:
Stir the cheese into the sauce and turn off the heat.
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Step 10:
The cheese sauce is ready.
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Step 11:
Meanwhile, boil the macaroni in salted water with a splash of olive oil for 2–4 minutes, until al dente, then drain in a colander.
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Step 12:
Grate the garlic on a fine grater or run it through a garlic press.
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Step 13:
Crack the eggs in with the garlic.
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Step 14:
Add spices to taste — I used a little Provençal herb blend.
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Step 15:
Pour in the cheese sauce and mix the pasta well to coat.
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Step 16:
Transfer everything to a baking dish and bake at 400°F (200°C) for 30 minutes.
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Step 17:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
- Italian herbs blend - 259 kcal/100g
- Pasta Horns - 329 kcal/100g
