Corny Macaroni and Cheese Bake

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材料

作り方

手順

1. 1

   Preheat your oven to 180°C (350°F) and grease a 2-quart or 9x9-inch baking dish with the softened butter.

   約2 分

   調理のヒント： Greasing the dish well prevents sticking and makes cleanup easier.

2. 2

   Cook the elbow macaroni in a large pot of boiling, salted water according to package directions until it's al dente.

   約8 分

   調理のヒント： Slightly undercooking the pasta helps it absorb the sauce without becoming mushy during baking.

3. 3

   While the pasta cooks, combine the milk, cottage cheese, and beaten egg in a large bowl.

   約2 分

4. 4

   Whisk the sauce ingredients until they are mostly smooth, then stir in the salt, black pepper, and the portion of cheddar cheese for the sauce.

   約1 分

   調理のヒント： A few small lumps of cottage cheese are perfectly fine.

5. 5

   Drain the cooked macaroni well and return it to the warm pot.

   約1 分

6. 6

   Pour the cheese sauce over the macaroni, add the drained corn, and stir everything together until well combined.

   約1 分

7. 7

   Transfer the mixture to your prepared baking dish and spread it into an even layer.

   約1 分

8. 8

   Bake uncovered for 20 minutes.

   約20 分

9. 9

   While it bakes, prepare the topping by mixing the crushed crackers, the remaining cheddar for the topping, and the melted butter in a small bowl.

   約2 分

   調理のヒント： Use your fingers to toss the ingredients to ensure the butter coats everything evenly.

10. 10

    After the initial baking time, carefully remove the dish from the oven and sprinkle the cracker topping evenly over the surface.

    約1 分

11. 11

    Return the dish to the oven and bake for an additional 15 minutes, or until the topping is golden brown and the sauce is bubbly.

    約15 分

12. 12

    Let the macaroni and cheese rest for 5 minutes before serving to allow the sauce to set.

    約5 分

    調理のヒント： This resting period prevents the dish from being too runny when you serve it.