Macaroni with cheese and raisins

Macaroni with cheese and raisins

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This recipe reminds me of my childhood ... macaroni is one of my favorites.

  • 500 g of pasta
  • 250 g feta cheese
  • 250 g cow's cheese
  • 200 g sugar
  • 3 eggs
  • 2 sachets of vanilla sugar
  • 100 g raisins

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Macaroni with cheese and raisins:

Boil the macaroni according to the time written on the package. Drain and run through a stream of cold water. Pour into a pan greased with margarine.

The two types of cheese are grated, then mixed with eggs and sugar. Put the composition in the pan over the macaroni, mix all the ingredients, powder with vanilla sugar and garnish with raisins.

Place in the oven for about 30 minutes. Allow to cool and then cut into pieces. It is served with pleasure.

Tips sites


If you find the composition too thick, you can put half a glass of milk in the tray with macaroni before putting them in the oven.

Preparation for the recipe for pasta pudding with sweet cheese and raisins:

You can read the written recipe or go directly to pudding video recipe, below.

  1. Boil the pasta in salted water according to the instructions on the package. Drain and rinse with cold water.
  2. Put the pasta in a bowl and add everything: sugar, eggs, cheese, yogurt, salt, flavors. Mix well.
  3. Pour into a pan greased with butter and lined with 1 tablespoon of flour or breadcrumbs or baking paper. Put a few cubes of butter on top that will help our pudding to have a beautiful golden color.
  4. Bake the pudding in the preheated oven, at a temperature of 180 degrees for 30-40 minutes, until nicely browned.
  5. Serve hot or leave to cool and cut as desired.

Pasta pudding with sweet cheese and raisins, simple, classic recipe

Presentation and serving for pasta pudding with sweet cheese and raisins

It can be served hot or cold, simple, powdered with vanilla flour, yogurt or sour cream, with vanilla ice cream, whipped cream or a word of jam or jam & hellip according to your desire or imagination. I highly recommend you to try the carbonara pasta recipe, as I learned to prepare it in Italy.

Below you have video recipe:

If you liked this pudding recipe, I recommend you try other pudding recipes from my blog:

The pudding recipe was also tried by the readers of the blog Pofta Buna !, the results are below:

Recipes with Gina Bradea & raquo Recipes & raquo Pasta pudding with sweet cheese and raisins, simple, classic recipe

Method of preparation

Put the raisins in a bowl and cover them with rum essence. We leave them until they soften. Put water in a pot, add a pinch of salt and bring to the boil. When it starts to boil, add the macaroni and let it boil for about 8 minutes, then put the pasta in a strainer.

Separate the egg whites from the yolks. In a bowl, place the cottage cheese, sour cream, egg yolks, brown sugar, milk, vanilla sugar, lemon peel and raisins together with the rum essence in which they were placed. Mix for a good homogenization and then add the macaroni. Mix well so that the macaroni is incorporated into the above composition.

Grease a bowl with butter and pour the composition into it. Mix the egg whites with the caster sugar for about 7-8 minutes and then pour over the pudding. Bake for about 15 minutes at 180 degrees.

We take the pudding out of the oven and we can serve it both hot and cold, simple or accompanied by jam, fruit, syrup.

How to prepare macaroni and cheese in the oven

In my childhood, there was probably only telemea in stores, so this is my reference taste. But these pasta with cheese and baked raisins they come out very good and if you use cow's cheese, curd, urda or any combination of them.

I talked more about this simple recipe and the combinations of ingredients that can be made in the video posted on the YouTube channel. You can find it below, under the written recipe and there you can see exactly how I prepared this childhood dessert.

Ingredients Baked Cheese Macaroni (Salted)

  • 500 grams of short pasta (macaroni, cornetti or penne, preferably)
  • 60 grams of butter with 82% fat
  • 2 tablespoons olive oil
  • 50 grams of flour
  • 500 ml. fat milk
  • salt and white pepper
  • 300 grams of cheese (of one type or in a mixture) that melts nicely, I used 150 grams of grated cheddar and 150 grams of matured mozzarella (stick)
  • optional: 1 small onion, 1 tablespoon of Dijon mustard, a drop of nutmeg, breadcrumbs, bacon, etc.

Preparation Baked cheese macaroni (salted)

Boiling pasta

1. Turn on the oven and set it at 180 ° C. We prepare a heat-resistant form, with a volume of 1.75-2 liters, greasing it well with 10 grams of butter.

We put on the fire a pot with 4-5 liters of water. When the water boils, add 1 tablespoon of salt. Bring to the boil again and dissolve the salt then add the pasta. Stir once to make sure none stick to the bottom. Boil the pasta for 2 minutes less than the recommendation on the package. The pasta I had had 7 minutes of boiling indicated on the package, I only boiled it for 5 minutes, because they will continue to cook in the oven and it is certain that no one wants some porridge pasta.

2. After the 5 minutes have passed (in my case, you, I repeat, check what is written on the packaging of the pasta you will use), the pasta will drain well.

3. Transfer the pasta to a bowl and sprinkle with 1 tablespoon of olive oil. Stir a little and set aside until the sauce is ready.

Sauce preparation

4. While the pasta was cooking, I took advantage of the 5 free minutes to put the cheeses on the large grater. Obviously, you can make your own combination of cheeses for these macaroni and baked cheese. Keep in mind that they are among those that melt nicely and form long and appetizing threads. I used cheddar and matured mozzarella, go well gruyere, gouda but also our cheese, in different combinations.

5. In its simplest form, the sauce for these macaroni and baked cheese is a classic bechamel. You can find the step-by-step recipe for this sauce by clicking on the link (text written in blue). There are variants, especially the American ones, in which the sauce also contains hardened onions, mustard and / or paprika. I will tell you how I did it.

I put in a saucepan, over medium heat, 1 tablespoon of olive oil and butter. When the butter has completely melted and started to bubble, I added the flour and mixed it until it was well impregnated. I hardened the flour for 1 minute and gradually poured the milk (at room temperature), while stirring constantly with the whisk. The lumps have nothing to look for in the sauce, so they insist on mixing. I boiled the sauce for 2-3 minutes, until it thickened well. I turned off the heat and seasoned with salt and white pepper (to taste) and 1 drop of nutmeg (optional).

6. Pour two thirds of the grated cheese into the hot bechamel sauce. Stir insistently until all the cheese is melted.

Assembly and au gratin

7. Pour the bechamel sauce with cheese immediately over the cooked macaroni. We use a flexible spatula to take all the sauce that could adhere to the pan.

8. Mix the macaroni well with the sauce, making sure they are all well dressed.

9. Pour the macaroni mixed with the sauce in the form prepared in point 1. We use a flexible spatula again to transfer all the sauce that could remain in the bowl. Level the macaroni well in the form and sprinkle all the remaining cheese on top.

Note: I used a simple cheese topping, but there are options that recommend sprinkling a larger mixture of breadcrumbs (panko) moistened with butter on top of these baked cheese macaroni (as for crumble). Other options include crispy bacon pieces, etc. You can make a crust to your liking.

10. Immediately shape with our macaroni and cheese in the oven, which must be preheated to 180 ° C. We place them at a medium height for 15 minutes. After these 15 minutes, the temperature can rise to 230 ° C, on the grill function, for 3-4 minutes, to obtain a reddish and crispy crust.


After baking, let our macaroni and cheese cool in the oven for about 10 minutes. In fact, they will be incredibly hot, right after the gratin. Then we slice them and serve them, being hot. It's a hearty dish, even if it doesn't contain meat. But it's also tasty and appetizing! In addition, any leftovers are perfectly stored for two days in the refrigerator, which can be heated in the oven.

Macaroni pudding recipe with cheese and cranberries

Even if the classic recipe, from childhood, was with raisins, cranberries are not inferior either. We like them because they are more sour. But if you want to get the taste of yesteryear you can use raisins.

The mother-in-law is a specialist in the preparation of this pudding. And the cheese composition was a mixture of sweet cheese and salted cheese. About 3/4 sweet cheese and 1/4 salted cheese. This mixture of cheeses in a dessert is delicious. It feels sweet and salty at the same time. I use the pie combination quite often.

This time, however, I only used sweet cheese. I had it in the fridge and I had to get rid of it.

I also prepare, when I have more time, this pudding with burnt sugar icing. It's really special so caramelized. With the burnt sugar, glaze the tray before assembling the pudding in it. After baking, the pudding is turned upside down and will look very appetizing so glazed.

I think that's how I'll prepare it next time.

For now, we have pampered ourselves with this wonderful and simple macaroni pudding with cheese.

If you find your taste in the recipes on the blog, you can also follow them on the page Facebook.

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Star recipe: Laura Cosoi recommends macaroni with cheese, walnuts and raisins

Laura Cosoi knows the dance steps very well, but also those in the kitchen. The star relaxes by cooking recipes from her grandmother that remind her of her childhood years.

Laura Cosoi posted on her personal blog a very simple recipe, which she wanted to share with her fans.

"I didn't get the recipe from the internet or from books, but from my childhood memories," she wrote.

These are delicious macaroni with cheese, walnuts and raisins, very easy to prepare. Below, Laura explains how to prepare and shows it in pictures.


  • macaroni
  • sweet and fresh cow's cheese
  • nut
  • raisins
  • honey

Method of preparation:

Put the macaroni to boil. Meanwhile, make a cream cheese: mix the cow's cheese with 2 tablespoons of honey, ground walnuts and raisins. It is very important to choose a very good nut. There is a chance that the nuts will be moldy and in this case the recipe can be a failure.

Drain the macaroni and before mixing them with the cream cheese, put 1 tablespoon of olive oil on them.

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Sweet macaroni pudding with cheese, raisins and nuts, prepared as in grandma's time, is one of the most delicious pasta recipes prepared in the oven. Macaroni pudding it is one of the favorite food recipes for most of those who follow my blog and it is not surprising. It is a simple, quick, easy to make and very tasty recipe.

I would eat sweet macaroni pudding with cheese in the morning, at noon and in the evening. I like it so much! Sometimes the pudding prepared by my grandmother did not have much sugar, because it was hard to find and she kept it for cakes. In such moments he would put a few teaspoons of cherry jam over the pudding. More syrup from jam. It seemed to me the best thing in the world. It's as if I see his eyes still wet with joy when he sees how eagerly we eat sweet macaroni pudding with cheese, raisins and nuts and how he had the portions cut into the tray so that they could reach everyone for lunch and dinner. At noon it was dessert, and in the evening it was dinner.

Going over the memories, I will leave you here some tips related to cooking macaroni, so that whatever you prepare with their help will come out perfectly.

& # 8212 Boil the pasta in salted water according to the instructions on the package. In this case 7-8 minutes. Taste and see if the pasta is al dente.

& # 8211for every 100 g of macaroni use 1 l of water and 1 teaspoon of salt

& # 8212 salt is put in water only when it boils. If you put it in cold water at first, then stir until the salt dissolves before the water heats up.

Boil water over high heat until the pasta is set, then reduce the heat

& # 8212 Macaroni do not rinse after boiling because the starch present on the pasta helps them to stick the sauce better to them.

& # 8212 The pot in which you cook the macaroni must be large

& # 8212 Pasta mix with sauces or other ingredients immediately after draining. After they have been cooked, they are drained immediately, they are not left in hot water, because the cooking is continued.

Sweet macaroni pudding with cheese, raisins and nuts it is very delicious and easy to prepare. Even a child could make this recipe. I like the vanilla, rum and orange flavors that I find in this dish. You can eat it hot, but also cold, as you like best.

I didn't use it by chance macaroni to make this pudding. The pasta of my childhood was macaroni. We also eat them in salty or simple pudding, only with walnuts and sugar and sometimes with grated telemea and sugar. Sounds weird, doesn't it? I assure you they are very good.

I discovered that the macaroni that goes very well with the ones from my childhood are the ones from Baneasa Easter. They keep their shape even after they have been cooked, as you can see in the section of this pudding.

If you want to see how it is prepared sweet macaroni pudding with cheese, raisins and nuts I leave you the list of ingredients and the preparation method presented step by step in the pictures.


400 g Pasta Baneasa pasta

1 tablespoon rom / 1 teaspoon esenta rom

1 teaspoon grated orange peel powder

750 g cream cheese

For vessel wallpaper:

I prepared all the ingredients at hand, so that the preparation would not take long, and I would have ready the sweet macaroni pudding with cheese, toafide and walnuts until my son comes from school.

For the beginning I put the raisins in a bowl, I poured rum over them, then hot / hot milk. I chopped the walnuts into small pieces.

I boiled the water. When it started to boil I added salt and mixed a little. I put the Pasta Baneasa macaroni in the water and I boiled them for 8 minutes, exactly as the package says.

During this time I mixed the eggs with the caster sugar and the vanilla sugar, until they became creamy and doubled in volume.

You can put only 100 g of caster sugar and taste it after you put the cottage cheese to see if it is sweet enough. If you like sweet, add more, but you may not need more sugar.

I added the cottage cheese and mixed until the composition was homogenous. The brand of sugar I use is less sweet, so I put another 20 g of sugar and mixed it.

In the cream cheese obtained I incorporated the drained raisins, chopped walnuts and orange peel powder (or grated orange peel).

In the meantime, the macaroni was boiled, so I drained it.

I put the macaroni back in the pot in which I boiled it because it is big and it gives me the opportunity to mix them easily, without breaking them, with sweet and flavorful cream cheese.

I greased a heat-resistant form with butter and breadcrumbs, then I put the macaroni in it. I baked sweet macaroni pudding with cheese, raisins and walnuts for 30 minutes in the preheated oven at 180 ° C.

When the macaroni pudding was baked and browned a little on the surface, I took it out of the oven and let it cool a little before cutting it.

You can see how I prepared the recipe for Sweet macaroni pudding with cheese, raisins and nuts in the video version, so that it will be easy for you to prepare it too.

How to make the recipe for noodles with sweet cottage cheese, cream and raisins & # 8211 quick dessert?

How to properly boil al dente noodles?

In this way I generally use homemade noodles. That's what her grandmother did and that's what I do to her (the recipe here). However, you can also choose commercial pasta, both long and wide (tagliatelle, papardelle, spaghetti, maccheroni) and short pasta (penne, fusilli, farfalle, etc.).

The result obtained depends on several factors: the amount of water, the quality of the pasta, the cooking time. The best are homemade noodles, but you can also buy commercially available pasta that have the character of homemade noodles, respectively tagliatelle, papardelle (fresh or dried). If you drill you can use any other quality pasta. Boil the pasta according to the instructions on the package. In principle, boil water with a teaspoon of salt (for every liter of water) and when the water boils add the pasta or noodles and time about 8 minutes from the moment the water starts to boil again. After about 6 minutes I taste a noodle to see if they are boiled or not. I don't like spaghetti and porridge at all and that's why I'm careful. The pasta must be al dente. Remove in a strainer and rinse quickly with cold water. Drain.



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