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Macaroni and Cheese II

Macaroni and Cheese II — a macaroni and cheese recipe, 7 ingredients.

Macaroni and cheese

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 8 oz elbow macaroni
  • Salt to taste
  • ½ cup milk
  • ½ cup cheese (of the chef's preference), grated
  • ¼ cup butter
  • 1 egg
  • dash of dried parsley and oregano
Make it lactose-friendly
  • ½ cup milk → lactose-free milk, oat milk, or almond milk
  • ½ cup cheese (of the chef's preference), grated → lactose-free or aged hard cheese (naturally lower lactose)
  • ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Fill a pot with water, and add macaroni and salt. Bring to boil, stirring occasionally.
  2. While waiting for the pasta to cook, heat the milk in a pot. Stir the grated cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese; if too thick, add more milk.
  3. When pasta becomes tender (chef's discretion), drain.
  4. Melt the butter in a pot, and stir in the drained macaroni until pasta is completely coated. Crack the raw egg into the mixture, and stir until completely incorporated. Add cheese sauce and herbs.
  5. Stir well, and serve hot.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0