Macaroni /ˌmękəˈroʊni/ is a variety of dry pasta in the
shape of narrow tubes originating from Italy and made with durum wheat,
usually without egg. It is normally cut in short lengths; if cut in lengths
with a curve it is usually called elbow macaroni. Some home machines can make
macaroni shapes but, like most pasta, macaroni is usually made commercially by
large-scale extrusion. The curved shape is caused by different speeds on
opposite sides of the pasta tube as it comes out of the machine.
In North America, macaroni most often comes in elbow
shape,[citation needed] while in Italy the noun maccheroni refers to straight
tubular square-ended pasta corta ("short-length pasta").
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ingredients:
1 (12 ounce) package macaroni 1 egg 2 cups milk 2 tablespoons butter, melted 2 1/2 cups shredded Cheddar cheese salt and pepper to taste |
direction: 1.Preheat the oven to 350 degrees F (175 degrees C). Lightly
grease a 2-quart baking dish. 2.In a large pot of salted water, lightly boil the macaroni
for about 5 minutes until half-cooked. 3.Whisk the egg and milk together in a large cup. Add butter
and cheese to the egg and milk. Stir well. 4.Place the lightly cooked macaroni in the prepared baking
dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and
pepper, and stir well. Press the mixture evenly around the baking dish. 5.Bake uncovered, for 30 to 40 minutes, or until the top is
brown. |
