Macaroni pudding with cheese and raisins

Name: Macaroni pudding with cheese and raisins - Casandra K.
Ingredients: 400 g macaroni; 800 g cottage cheese; 100 g raisins; 2 eggs; 3 tablespoons sugar; vanilla sugar; 1 tablespoon oil; salt; 100 ml milk; butter for greasing the tray

Children - Macaroni pudding with cheese and raisins by Casandra K. - Recipia

Macaroni pudding with cheese and raisins is made from simple ingredients and does not require much preparation. The macaroni is boiled first, then mixed in a bowl with cottage cheese, eggs, sugar, vanilla sugar, and raisins. The mixture is placed in a buttered baking dish and baked at medium heat until the surface is golden brown. It is a simple pudding, suitable when you need a hearty dessert with pasta and cheese. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until golden brown, at medium heat; exact duration not specified Servings: about 6-8, depending on portion size Difficulty: easy Recipe type: macaroni pudding with cheese and raisins Ingredients 400 g macaroni 800 g cottage cheese 100 g raisins 2 eggs 3 tablespoons sugar Vanilla sugar, according to the amount available in the original recipe 1 tablespoon oil Salt 100 ml milk Butter for greasing the dish Preparation method 1. Boil the macaroni in salted water with oil, ensuring they are cooked enough to soften. The recipe does not specify an exact boiling time, so it's important to check them periodically. 2. After boiling, drain the macaroni well. It is best to ensure that not too much water remains between them, as this can make the mixture softer. 3. Place the drained macaroni in a large bowl. Add the cottage cheese, beaten eggs, sugar, vanilla sugar, and raisins. 4. Mix all the ingredients well so that the cheese and eggs are evenly distributed among the macaroni. Raisins can easily clump together in one area if not mixed enough. 5. The list of ingredients also includes milk, in the amount of 100 ml. The original recipe does not specify when to add it, so it should be used according to the method intended for the mixture. It is not advisable to change the amount. 6. Grease the dish with butter, including the bottom and edges, then transfer the macaroni and cheese mixture into it. Level the mixture gently without pressing too hard. 7. Place the dish in the oven at medium heat. Leave the pudding until it is golden brown on the surface. Since the baking time is not mentioned, watch the color on top and remove the dish when the preparation is browned. 8. Let the pudding sit for a while before cutting. It will be easier to cut once it is no longer hot. Why I make the recipe often It is a practical recipe with common ingredients and without a difficult technique. Macaroni and cheese can be prepared in a single pot after boiling, and the combination of cottage cheese, sugar, and raisins is sufficient for a simple dessert. Leftover portions can be stored and reheated, making the pudding suitable for the next day. Tips Drain the macaroni as well as possible after boiling. Excess water does not help the mixture and can make the pudding less cohesive. Beat the eggs before adding them to the pasta so that they mix more easily with the other ingredients. The cottage cheese should be well distributed throughout the macaroni. If large unblended pieces remain, the pudding will not have the same texture in all portions. Grease the dish with butter before adding the mixture. This step is included in the original recipe and helps the pudding not to stick during baking. Do not rely on a fixed baking time, as this is not specified. The browned color of the surface is the mentioned reference in the recipe. Substitutions The recipe uses cottage cheese and does not specify another type of cheese. To maintain the intended taste and texture, cottage cheese is the right choice. Vanilla sugar is mentioned without an exact amount. Use the available amount or the usual amount for this type of dessert, without changing the 3 tablespoons of sugar in the recipe. Butter is recommended for greasing. An alternative is not mentioned, so it is preferable to keep the butter if you want to follow the recipe exactly. Variations The basic recipe can be kept exactly as it is: macaroni, cottage cheese, eggs, sugar, and raisins. The main ingredients provide both the consistency and the flavor of the pudding. If you prepare a different quantity, the ingredients should be adjusted proportionally. It is not recommended to reduce only the macaroni or only the cheese, as it changes the ratio between the pasta and the cheese and egg mixture. Raisins can be distributed more or less evenly in the mixture, depending on preference, but the amount indicated in the recipe is 100 g. Serving ideas The pudding can be portioned after it has cooled slightly. It is easier to serve when the mixture is not too hot. It can be served plain, without additional toppings, as the recipe already contains cottage cheese, sugar, and raisins. For a result as close to the original version as possible, no additional ingredients are needed. Frequently Asked Questions 1. What kind of pasta is used for macaroni pudding? The recipe indicates 400 g of macaroni. Regular macaroni is used, which is boiled before being mixed with the cheese, eggs, sugar, vanilla sugar, and raisins. 2. How long is the pudding baked? The exact time is not mentioned. The dish is placed in the oven at medium heat and left until the pudding is golden brown on the surface. This is the reference provided in the original recipe. 3. When is the milk added? The ingredients include 100 ml of milk, but the preparation method does not explicitly indicate the stage at which it is incorporated. To not modify the recipe, the amount should be kept, and the milk should be added to the mixture according to the method used for this version. 4. Can the raisins be added directly to the mixture? Yes. The recipe states that the raisins are added together with the cheese, eggs, sugar, and vanilla sugar, then all the ingredients are mixed well. 5. When is the pudding cut? It is easier to portion it after it has cooled slightly. Immediately after being taken out of the oven, the mixture is softer and can be harder to separate into pieces. Nutritional values The values are estimates and depend mainly on the fat percentage of the cottage cheese, the exact amount of vanilla sugar, and how much butter remains in the dish. For the entire pudding, prepared with the indicated ingredients, the following can be estimated: 2,900-3,200 kcal 150-170 g protein 400-430 g carbohydrates 50-70 g fat If the pudding is divided into 6 portions, one portion may contain approximately: 480-535 kcal 25-28 g protein 67-72 g carbohydrates 8-12 g fat These values do not represent an exact nutritional calculation. Cottage cheese can vary greatly in fat percentage, and portion size directly changes the values per portion. Storage and reheating Leftover pudding should be stored in the refrigerator in a covered container. It is advisable to consume it within a few days. For reheating, only heat the desired portion, as repeated heating can dry out the macaroni and change the texture of the cheese. It can also be eaten cold if you prefer a firmer consistency. After cooling, the pudding is usually easier to cut than when it is just taken out of the oven.

Macaroni pudding with cheese and raisins

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