This cheesy baked macaroni pasta is a delicious Italian-style, European nut-free lunch dish made with butter, whole milk and evaporated milk, cheddar cheese and parmesan cheese topped with stale bread crumbs.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | soy | gluten | lactose | eggs |
⏱ 82 mins – easy
🍽 10 servings – 641 kcal per serving
- 1 tsp black pepper
- 3 tsp salt
- 18 oz macaroni pasta
- 3 oz butter
- 3 tbsp all purpose flour
- 2.5 cups whole milk
- 6 oz evaporated milk
- 25 oz cheddar cheese
- 1 tbsp mustard powder
- 1 pinch cayenne pepper
- 1 tbsp yeast extract spread
- 1 splash red wine vinegar
- 1.8 oz parmesan cheese
- 4 oz stale bread
- 1 oven
- 1 lid
- 1 colander
- 1 knife
- 1 grater
- 2 saucepan
- 1 bowl
- 1 whisk
- 1 wooden spoon
- 1 baking dish
- 1 spoon
- 1 oven toaster
- 1 food processor
- 1 toaster tray
Preheat oven toaster
Slice 1.8 oz of stale bread and then cut the sliced bread into cubes.
Put cubes of bread in hot toaster. Toast for 10 minutes. Take out the toasts and place them on a plate or cooling rack.
Put toasted bread in food processor and blitz to get breadcrumbs.
Slice 1.8 oz of stale bread, then cut the sliced bread into cubes.
Put cubes of bread in food processor. Blitz food processor to get breadcrumbs.
Chop 7 oz of cheddar cheese into small chunks. Shred 18 oz of cheddar cheese using a grater. Shred parmesan cheese using a grater.
Put 21 cups of water in a saucepan and boil for 3 minutes. Add 1 tsp of salt to the saucepan.
Add macaroni pasta to boiling water.
Cover the saucepan using a lid and cook for 4 minutes. Next, drain the saucepan.
Add 0.2 oz of butter to your drained macaroni pasta to get a butter macaroni dish.
Put 3 oz of butter in a saucepan and heat for 1 minute to get melted butter.
Transfer 1 tablespoon of melted butter to a bowl.
Add all-purpose flour to the saucepan and whisk it. Cook for 3 minutes, add whole milk to the saucepan, and whisk it using a whip for 2 minutes. Add evaporated milk to the saucepan, grated cheddar cheese, mustard powder to the saucepan. Add three quarters of cayenne pepper to the sauce pan. Then add yeast extract spread and red wine vinegar to taste. Add 1 tsp of salt and 1 tsp of black pepper then whisk it again using a whip until smooth then stop heating up the mixture by transferring it into another bowl or container then transfer your butter macaroni pasta into that same pot. Afterward add chopped cheddar cheese on top along with some parsley leaves if desired then stir everything together using a wooden spoon before finally transferring your now completed dish into an oven safe baking dish big enough so everything fits snugly inside .
Put grated parmesan cheese in bowl. Add breadcrumbs to bowl. Add a quarter of cayenne pepper to bowl. Add 1 tsp of salt. Mix bowl using spoon.
Transfer crumbs to baking dish and drizzle 1 tbsp of melted butter over baking dish.
Preheat oven to 350F
Put baking dish in oven. Bake for 35 minutes.
Set the baking dish aside..
It’s ready to be served !