Ingredients and Weight:
- 8 oz elbow macaroni
- 3 cups shredded cheese (Cheddar, Monterey Jack, or a combination)
- 2 cups whole milk
- 4 tablespoons all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30-40 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F. Butter a baking dish.
- Bring a pot of water to a boil and cook the macaroni until just tender, then drain and set aside.
- In a saucepan, combine milk and flour, and cook over medium heat until thickened.
- Stir in the shredded cheese gradually, until fully melted and combined.
- Add the salt, mustard powder, nutmeg, and pepper, and mix well.
- Add the cooked macaroni to the cheese sauce and mix thoroughly.
- Pour the mixture into the prepared baking dish.
- Make two small holes in the center of the mac and cheese for the eggs, then pour the eggs into the holes.
- Sprinkle with chopped fresh parsley (if using).
- Bake for 30-40 minutes, or until bubbling and golden brown on top.
Nutritional Information: (per serving)
Calories: approx. 450, Fat: approx. 26g, Carbohydrates: approx. 40g, Protein: approx. 18g, Sodium: approx. 750mg
Dish Characteristics:
- Creamy and rich cheese sauce combined with cooked macaroni.
- Perfect balance of flavors with a hint of nutmeg and pepper.
- Great for a family meal or as a side dish for a special occasion.
User Comments:
- "This dish was so creamy and delicious! The perfect combination of flavors."
- "My family loved this mac and cheese. It was a hit at our dinner party."
- "The texture of the macaroni was perfect, not too soft or hard."
Special Precautions and Tips:
- Make sure to cook the macaroni to the desired texture, as overcooking can make it too soft.
- Use a good quality shredded cheese for best results.
- Adjust the seasoning according to taste preference.
