Baked sweet macaroni and cheese | Nostalgic breakfast
(0)
50 min
Under an hour
Sezamo
O rețetă emblematică a copilăriei românești, perfectă pentru un mic dejun târziu sau un brunch reconfortant: macaroane fragede învăluite într-o compoziție bogată de brânză proaspătă de vaci, ouă, smântână catifelată, stafide dulci și aromă discretă de vanilie și lămâie, coapte la cuptor până capătă o crustă aurie și crocantă.
Preparation method
Boiling the pasta and preparing the cheese cream
Bring a large pot of water to a boil with a generous pinch of salt. When the water comes to a boil, add the macaroni pasta and cook according to the package instructions until al dente (about 8-9 minutes). Drain them well and rinse briefly under warm running water.
While the pasta is cooking, soak the raisins in a small bowl with a little warm water (or optionally a little freshly squeezed lemon juice). Wash the lemon thoroughly and finely grate the fragrant yellow zest.
In a spacious bowl, whisk the 3 fresh eggs together with the granulated white sugar, vanilla sugar, and a pinch of salt until the mixture becomes slightly frothy. Fold in the fresh cottage cheese and sour cream, stirring until you get a rich and smooth mixture. Add the grated lemon zest and well-drained raisins.
Chef's tip
For an even more aromatic pudding, you can soak the raisins with half a teaspoon of vanilla extract or rum essence before adding them to the mixture.
Allowing the pudding to rest for 10-15 minutes after taking it out of the oven is essential: the pasta and the cheese cream will settle perfectly, making slicing much easier and neater.
15 min
Under an hour
