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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Macaroni and Cheese II

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  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.