Baked macaroni with egg and cheese

Name: Baked macaroni with egg and cheese
Ingredients: 2000 ml water; 5 g salt; 300 g macaroni; 10 g butter; 3 eggs; 1 g salt; 250 g cow's milk telemea cheese; 15 ml oil; 250 g fresh sausage; 1.5 g salt; 0.5 g ground pepper

Appetizers - Baked macaroni with egg and cheese by Voichita L. - Recipia

The tubes of macaroni hold the egg between them, so I leave them firm after boiling. Baked macaroni with egg and cheese browns at the edges, with salty telemea and sausage slices between the layers, while the middle stays soft; I choose thick macaroni, not thin, so you can really feel their texture after baking. Preparation: 15 minutes. Cooking: 81 minutes. Total time: 96 minutes. Serves: 4. About 740 kcal and 34 g protein per serving.

Ingredients

2000 ml water
5 g salt
300 g macaroni
10 g butter
3 eggs
1 g salt
250 g cow's milk telemea cheese
15 ml oil
250 g fresh sausage
1.5 g salt
0.5 g ground pepper

Preparation

1. Put 2000 ml of water and 5 g of salt over high heat and boil for 10 minutes, until it comes to a rolling boil. 2. Add the macaroni and boil for 15 minutes, until cooked but still firm. Drain and rinse under cold running water. 3. Preheat the oven to 200°C for 10 minutes. 4. Grease the baking dish with butter. Beat the eggs with 1 g of salt and grate the telemea. 5. Heat the oil in a pan for 1 minute. Fry the sausage for 15 minutes, turning it on both sides, until browned and cooked through. Slice it. 6. Season the macaroni with 1.5 g of salt and 0.5 g of pepper. 7. Arrange a layer of macaroni in the dish and pour half the beaten eggs over it. Add a layer of sausage, then the remaining macaroni, the rest of the eggs and the grated telemea. Finish with the remaining sausage slices. 8. Bake for 30 minutes at 200°C, until browned on top.

Notes

With a tomato salad on the side, the dish is enough for a meal. Cover and keep leftovers in the fridge for up to 3 days, then reheat them in the oven, where the edges regain a little of their browned crispness. You can use 250 g of smoked pork belly, thinly sliced, instead of fresh sausage. Telemea varies a lot from one piece to another; taste it before adjusting the salt, especially if it has been kept in brine. Thick, tubular macaroni work better here than very thin ones, which soften quickly both in the pot and in the dish. If the telemea seems wet, leave it to drain for a few minutes before grating it, or liquid may collect at the bottom of the dish. Sometimes the top browns before the egg in the center sets; put the dish on the middle rack of the oven. The texture is a little like a pasta omelet, with the telemea staying in pieces between the macaroni.