Boil the macaroni in salted water according to the instructions on the box.
In a bowl, mix eggs, sugar, rum essence, raisins and grated cheese. Add the macaroni over the mixture and place in a yen dish in the oven at 200 degrees for 15 minutes.
The dish is an adaptation of the original pasta recipe with meat, Pastitsio. The dish took its name from Italian pasticcio, the oldest written recipe for "pasticcio" food, which can be found in Pallegrino Artusi's cookbook, "La Scienza in Cucina e L 'Arte di Mangiar Bene" "1891 - Science in Cooking and the Art of Eating Well ”, with the use of three different types of meat. Many Italian versions include a pastry crust, others include bechamel.
The word pasticcio comes from the vulgar Latin word pastīcium derived from pasta and means "pie". He developed the figurative meanings of the words "misery" or "difficult situation." In Cyprus and Turkey, the dish is called "baked macaroni" and in Egypt "bechamel macarona".
Baked ham and macaroni and cheese
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He put it there cook the macaroni according to the manufacturer's cooking instructions. Once you have boiled them, drain them and leave them reserved.
Prepare a pan with a little oil and a sliced garlic, let the garlic brown and add the ham cubes so that they sauté together.
Add the macaroni to the pan and continue to sauté, adding a little salt and pepper.
After about 5 minutes, remove from the heat and place the mixture in small oven containers.
Put in each bowl on macaroni, a little cream cheese and grated cheese.
Grate at 180 degrees for 10 minutes, you will get the cream cheese to melt and the grated cheese to be perfectly au gratin. So now you just have to enjoy them.
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