Saturday, September 28, 2013

Macaroni and cheese

I find the traditional macaroni & cheese, which is made with a cheese sauce, too rich. This version is made with an egg and milk custard which is lighter. It's delicious hot or cold. 

250g macaroni noodles
2 - 3 cups of milk
3 eggs
2 cups grated Edam cheese

Cook the macaroni in plenty of boiling water (add a teaspoon of salt when the water start to boil - and yes, pasta needs to be cooked with salt!).
Beat the eggs and milk with seasoning - a good pinch of salt and lots of pepper. Dried herbs also add further flavour. 
In a greased dish, add half of the macaroni, sprinkle half the cheese over. Repeat with the rest. Pour the egg mixture over. It must cover the pasta. You could top it up with milk if necessary.
Bake at 180 degrees Celsius - fan bake - for 45 minutes. 

Add a cup of chopped ham or leftover meat. 
Chopped celery or mushrooms also works well.  

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