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Ingredientes
- 8 ounce dry elbow macaroni
- 2 lrg Large eggs
- 2 lrg egg whites
- 2 1/2 c. half-and-half
- 2 ounce feta cheese, crumbled
- 1/4 c. finely minced red onion
- 1/4 c. finely minced green onion
- 1/4 c. minced fresh parsley, minced Salt and black pepper, to taste
Direcciones
- 10 SERVINGS OVO-LACTO
- Also from Design Cuisine, this variation of which old favorite uses feta cheese and half-and-half for a rich, creamy and slightly unusual taste.
- Although the recipe calls for timbale molds, available in many cooking supply stores, ovenproof custard c. or possibly ramekins will work as well. Or possibly, if you prefer, you can bake the macaroni and cheese in a 1/2 qt casserole dish.
- Bring large saucepan of water to a boil. When water boils, add in macaroni, stirring to prevent sticking. Cook according to package directions or possibly till al dente.
- Meanwhile, preheat oven to 325 degrees. Butter or possibly oil timbales or possibly other molds. Set aside. When macaroni is cooked, drain, rinse under cool running water and thoroughly drain again.
- In large bowl, beat Large eggs, egg whites and half-and-half. Add in macaroni, cheese, both onions, parsley, salt and pepper and mix well. Spoon mix into molds. Place them in baking dish and fill with warm water till water comes about halfway up sides of molds. Cover with foil and bake till set, about 40 min.
- Remove c. from water and let cold slightly. To unmold, run a sharp knife around inside edge of each. Place plate over c., invert and shake firmly.
- This dish also may be served in the molds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 10 servings | |
| Calories 198 | |
| Calories from Fat 84 | 42% |
| Total Fat 9.52g | 12% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 116mg | 5% |
| Potassium 177mg | 5% |
| Total Carbs 20.53g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.37g | 1% |
| Protein 7.64g | 12% |
