Macaroni and Cheese II
Ingredients
- 8 oz elbow macaroni
- Salt to taste
- ½ cup milk
- ½ cup cheese (of the chef's preference), grated
- ¼ cup butter
- 1 egg
- dash of dried parsley and oregano
Ingredients for 3 servings (510 g) · the original recipe
Method
- 1
Fill a pot with water, and add macaroni and salt. Bring to boil, stirring occasionally.
Stovetop - 2
While waiting for the pasta to cook, heat the milk in a pot. Stir the grated cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese; if too thick, add more milk.
- 3
When pasta becomes tender (chef's discretion), drain.
- 4
Melt the butter in a pot, and stir in the drained macaroni until pasta is completely coated. Crack the raw egg into the mixture, and stir until completely incorporated. Add cheese sauce and herbs.
- 5
Stir well, and serve hot.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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