Composition / ingredients
Cooking method
First of all, you need to prepare pasta for casserole. To do this, pour water into a medium-sized saucepan, add salt to taste and put it on the stove. Bring the water in a saucepan to a boil over medium heat. After that, pour out the pasta and boil until half cooked. The cooking time depends on the variety and size of the pasta and is indicated on the packaging. Then drain the water and cool the pasta.
Turn on the oven at 180 degrees Celsius. It should be well warmed up.
Grind hard cheese and mozzarella through a grater. Put both types of cheese in a bowl and mix together.
Beat chicken eggs with a hand whisk or mixer. Then pour the milk into the egg mixture and mix all the ingredients well again. Add salt and ground black pepper to your taste. If desired, you can add a little more eggs. In this case, the casserole will turn out juicier, but without a crispy crust on the surface.
After the pasta is completely cooled, add a mixture of hard cheese and mozzarella to them and mix the products well. Leave a little cheese for the final sprinkling. It is very important that the pasta is not hot. Otherwise, the cheese will melt very quickly and take a lump.
Prepare the baking dish. It should be deep and be of a suitable size. The bottom and sides of the container are well coated with butter.
Put the boiled macaroni together with the cheese into a baking dish and distribute them evenly over the container.
Pour the egg-milk mixture over the pasta.
Sprinkle the pasta with breadcrumbs on top.
Put the mold in the preheated oven for 15-20 minutes to form an appetizing golden crust on top.
Sprinkle the remaining cheese on the finished casserole with pasta, milk and eggs and serve immediately.
By the way, if the pasta is left over from the evening dinner, then such a simple and quick dish can be prepared for breakfast.
Bon appetit and good mood!
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
- 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
- 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
- Ground black pepper - 255 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Mozzarella - 280 kcal/100g
- Breadcrumbs - 347 kcal/100g
