Delicious Italian baked macaroni and cheese is a comforting, creamy and flavourful egg-free, nut-free lunch dish made with macaroni pasta, whole milk, butter and cheddar cheese.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | gluten | lactose | soy |
⏱ 27 mins of preparation time for 72 mins of total time – easy
🍽 6 servings – 896 kcal per serving
- ½ tsp black pepper
- 1½ tsp salt
- 1 cooking spray
- 1 lb macaroni pasta
- 3¼ cups whole milk
- ½ lb butter
- 4 tbsp cornstarch
- 12 oz cheddar cheese
- 30 oz canned stewed tomatoes
- 1 grater
- 1 wooden spoon
- 1 colander
- 2 saucepans
- 1 oven
- 1 bowl
- 1 whisk
- 1 baking dish
Shred the cheddar cheese with a grater.
Pour 20 cups of water into a saucepan and turn on the heat. Bring the water to a boil. Then add the macaroni pasta and half a teaspoon of salt. Cook for 8 minutes. Then remove from the heat.
Drain the cooked macaroni pasta in a colander.
Pour 3 cups of whole milk into a second saucepan and turn on the heat. Boil for 3 minutes. Then add the butter, black pepper, and the rest of the salt. Stir with a wooden spoon for 3 minutes to get a milk mixture. Then remove from the heat.
Put the remaining whole milk and cornstarch in a bowl and whisk for 2 minutes. Then transfer the contents of the bowl to the second saucepan and whisk for 2 minutes. Add 0.6 cup of the shredded cheddar cheese and whisk again for 2 minutes to get a cheese mixture. Then remove from the heat.
Transfer the drained macaroni pasta to the bowl. Add the cheese mixture and canned stewed tomatoes. Mix with a wooden spoon for 2 minutes to get a pasta mixture.
Spray a baking dish with cooking spray. Then transfer the pasta mixture to the baking dish and sprinkle with the remaining shredded cheddar cheese.
Preheat the oven to 350°F for 15 minutes.
Place the baking dish in a hot oven and bake for 45 minutes.
Turn off the heat and remove the baking dish from the oven.
It’s ready to be served !