Cheesy Elbow Macaroni Casserole
Creamy elbow macaroni is always delicious; give a twist to the classic preparation and cook this creamy elbow macaroni casserole, with a rich white sauce made of cream cheese, manchego cheese, and mozzarella cheese baked to perfection. This warm, cheesy preparation will fascinate you!
Reviewed by Editorial Team of Kiwilimón
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5 comentarios
Ingredients
14
Servings
- water
- salt
- 500 grams elbow pasta, #4
- 2 cloves garlic
- 1/4 white onions
- 1 cup evaporated milk
- 1 cup table cream
- 190 grams cream cheese
- 1/4 cups butter, cut into cubes
- 1/2 cups white onion, finely chopped
- 2 tablespoons garlic, finely chopped
- 1 cup Manchego cheese, grated
- 1 cup Mozzarella cheese
- 1/2 cups deli ham, cut into cubes
- 1 cup Manchego cheese, grated for baking
- 1/4 cups fresh parsley, finely chopped
Preparation
25 mins
30 mins
Low
- Preheat the oven to 200° C.
- Boil water in a pot over high heat and cook the elbow macaroni with a little salt until cooked. Drain and set aside.
- For the sauce, blend the garlic with the white onion, evaporated milk, half and half, and cream cheese.
- Heat a small pot over medium heat with the butter, sauté the onion and garlic, pour in the sauce, cook until it comes to a boil, and add the cheeses to melt, then add the elbow macaroni and diced ham. Cook for 5 minutes without stirring the elbow macaroni.
- Pour the previous preparation into a baking dish and top with manchego cheese, bake for 10 minutes or until the manchego cheese is golden and bubbling. Remove from the oven, serve a portion, garnish with fresh parsley, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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