Composition / ingredients
Cooking method
1.Prepare all the necessary products. Any pasta is suitable for this dish, but horns are most often used. And spaghetti is better to cook in a frying pan.
2.Pour clean water into a saucepan, add a pinch of salt and bring to a boil. Pour the pasta into boiling water. Mix so that they do not stick to the bottom. Pasta is cooked over medium heat for 10-15 minutes. They do not need to be boiled too much.
3.Then pour the contents into a colander, rinse under running water, stirring with a spoon. Leave all the excess water to drain. It will take 2-3 minutes to do this.
4.Then pour the pasta into the prepared form, it does not need to be oiled. Pour the raw eggs into a plate, shake until smooth with a fork. Add salt and black pepper to taste. If desired, you can add hot spices. Pour the egg mass over the pasta.
5.Grate hard cheese on a coarse grater. Sprinkle the pasta on top. If a ceramic mold is used, then it should be put in a cold oven. It is not necessary to cover the lid with dishes, as moisture should evaporate and a ruddy crust should form. The casserole is cooked in the oven for approximately 15-20 minutes until golden brown.
Macaroni with cheese and egg should be served hot. The casserole is well cut with a knife, small portions are obtained. While the dish is browned in the oven, you can make a salad of tomatoes and herbs. And for refueling, it is recommended to use low-fat sour cream, so it is tastier and healthier. In addition to the fermented milk product, you can also take olive oil with garlic. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
