Composition / ingredients
Step-by-step cooking
Step 1:
Heat the vegetable oil. Finely chop and fry the onion for 2-3 minutes.
Step 2:
Add minced meat to the onion. Break it into small pieces (but not into dust).
Step 3:
Add broth.
Step 4:
Bring to a boil.
Step 5:
Pour the pasta to the meat. Pasta should not be covered with broth. Mix it up. Cover with a lid and cook over medium heat until pasta al dente. In the process of cooking, mix several times. You can use your favorite pasta. I have spirals.
Step 6:
Make roux: melt butter in a frying pan, add flour, fry until golden brown.
Step 7:
Next we add cold(!) milk. Mix intensively with a whisk. Add all the spices. Salt to taste. I used "Universal seasoning" instead of salt. You can use broth cubes.
Step 8:
Cut the melted cheese into cubes. Add to the sauce. Stir occasionally. If the sauce is not completely homogeneous, use a blender.
Step 9:
Mix pasta with sauce.
Step 10:
Grate hard cheese on a coarse grater. I have a cake mold (it will turn over), so I put the cheese on the bottom. If you have a regular one, then sprinkle with cheese 20 minutes after that. how to put the dish in the oven.
Step 11:
We put the pasta in the mold. Cover with baking paper. Put in the oven and bake at 180 ° C-200 ° C for 40 minutes. You can put it in a cold oven, but then the cooking time will increase.
Step 12:
Take it out of the oven and rub the cheese on top. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- Lo spalmino cheese - 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
- Processed cheese with 60 % fat content - 354 kcal/100g
- Processed cheese with 45 % fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Paprika - 289 kcal/100g
- Oregano dry - 306 kcal/100g
- Garlic powder - 331 kcal/100g
- Nutmeg - 556 kcal/100g
- Chicken broth - 19 kcal/100g
