|Macaroni Au Gratin|
I have so many different ways of making Macaroni au Gratin. But this recipe here is not complicated at all. It was created as a no fuss, I am hungry now necessity, but not in the mood for plain ole macaroni and cheese. It's easy, quick and delicious!
15 oz ricotta cheese
1/2 teaspoon onion powder
1 tablespoon of mayo
2 teaspoon of worcestershire sauce/soy sauce
1 teaspoon of mustard
1.5 teaspoon of white pepper (black pepper is fine)
1 large egg
1/2 chicken bouillon cube
1/4 cup milk
salt to taste
6 oz mozzarella cheese
3 oz Parmesan cheese/cheddar cheese
1 small clove of garlic
Let's get started:
Add the penne to 3 1/2 to 4 cups of salted boiling water. Cook the penne until al dente ( do not cook the pasta completely, the oven will cook it through). While the pasta is cooking preheat your oven to 400 degrees F. In a separate bowl or baking dish (I'm using a 1.5 quart baking dish) beat the egg then add in the milk, mustard, a pinch of salt, pepper, mashed bouillon cube, mashed and chopped garlic, onion powder, mozzarella and ricotta cheese. Mix, mix and mix. Set aside.
Once the pasta is ready. Drain then toss into your mixing bowl/baking dish of mixed ingredients. Make sure each penne is coated. This is when you want to add to baking dish, if you haven't already. Then sprinkle the parmesan cheese on top.
Bake until the cheese is melted and slightly brown. Looks like it was just kissed by the oven.
Remove from oven and let sit for 5 to 10 minutes before serving.
NOTE: DO NOT LEAVE YOUR MACARONI IN THE OVEN AFTER IT HAS BEEN COOKED. IT WILL GET HARD AND DRY FROM THE HEAT INSIDE THE OVEN. It's a great way to get bad reviews on your macaroni.