Macaroni au fromage sain cuit au four (Healthy Macaroni and Cheese Baked)
- Wheat prepared from a firm glutenous grain gives out macaroni as a finished product. Dough is made by mixing two thirds of semolina in hot water to one third part of water. After the dough has been mixed well, it is placed in a shallow vat, pressed and rolled by the machine.Different shapes can be made as it is rolled through the perforated head of steel cylinders by a strong plunger above the fire, making the dough moderately baked as it goes out of the holes. After which, the dough is hung on the rods or placed in cloth-covered frames to dry. It is named according to its various shapes: spaghetti, macaroni, vermicelli and pasta d'italia. In the past it was being solely made in Italy but now, United States also manufacture it.
- Macaroni of good quality will last long. You will know if it is of good quality when it is hard, rough and elastic with soft and smooth inferior that may become moldy when kept for a while. The starch content of low quality macaroni is large and the gluten amount is small. When cooked, it easily breaks apart with a white, pasty look. Good quality macaroni on the other hand retains its shape even though it absorbs some part of water. The gluten content is smaller.
- Macaroni au fromage sain cuit au four (Healthy Macaroni and Cheese Baked)Ingredients:8 oz (1 box) elbow macaroni, whole wheat, raw8 oz low-fat cheddar cheese, shredded12 oz low-fat cottage cheese1/4 cup low-fat Parmesan cheese, grated8 oz low-fat sour cream or fat-freeSalt and pepper, to taste1 cup dry bread crumbs whole wheat1/4 cup unsalted butter, melted1 Preheat oven to 350 degrees. Cook macaroni according to package instructions. Drain.2 In a baking dish 9 "x 13", combine macaroni, cheese, and seasonings.In a small bowl, melt the butter. Add bread crumbs and mix them together. Sprinkle the bread crumb mixture over the macaroni mixture.
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