Cheesy Macaroni Bake Recipe |
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This recipe uses long lengths of macaroni, cheese and ham to make a satisfying mid week lunch or supper dish. Lightly sautéed mushrooms and herbs can also be added or you can use leftover chicken or thin slices of pork ring or spicy sausage instead of the ham.
Lunch or Supper :- Serves 4
Overall Timing:- 30 minutes
Oven Setting:- 325°F; Gas Mark 7
Equipment:- 8 inch soufflé dish, saucepan, bowl
Freezing :- Not recommended
Ingredients:- 8 oz. long macaroni salt 2 eggs 4 oz. ham 3 oz. butter 6 oz grated cheese 6 oz. cayenne pepper 6 oz. freshly ground black pepper
Method:- 1. Preheat the oven to 325°F; Gas Mark 7. Grease soufflé dish.
2. Place macaroni in saucepan of boiling salted water and cook till al dente.
3. Meanwhile, lightly beat the eggs. Coarsely chop the ham. Drain the macaroni and place in soufflé dish.
4. Add 2 oz. of the butter, 5 oz. of cheese, egg and ham. Add a pinch of cayenne and season to taste. Mix well. Sprinkle with the remaining cheese and dot with the rest of the butter. Bake on top shelf of oven for 10 minutes or till golden and lightly set. Serve with a tomato salad.
Variation:-
To make a meatless meal with this recipe, leave out the ham and substitute the same weight of blanched, peeled and chopped tomatoes, lightly sautéed mushrooms or blanched slices of courgettes.
Leftovers Know How:-
Leftover cooked macaroni can be stored for 2-3 days in the fridge if drained and covered. To reheat, simply plunge pasta into boiling salted water for 2-3 minutes or stir into a hot, well flavored sauce. Extra flavor can be added by frying onions, leeks, bacon and mushrooms in the sauce butter.
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