Mac & Cheese

Here’s every kid’s favourite meal: mac & cheese. This is the recipe I grew up with. This is how mom made it, with feta cheese, eggs and milk. When I had this as a kid, it was a special day when there was a grating of some cheese on top. Usually we had no topping. You think we didn’t gobble it up as it was? Ha! Think again! I know I added some cream, but only because I had it and I needed to use it, and what better way than to make the pasta creamier. But believe me, no need to use it! When I saw how many heavy creams, heavy cheese and more heavy creams (and don’t get me started on the buttered bread crumbs as a topping) were in the North American version, all I could think of was “WHY???” There is absolutely no need! The one thing that I forgot in today’s version and it would’ve been so gooood with it, would’ve been a teaspoon of Dijon mustard. Please, promise me you’ll use it when you make it! #notetoself :/ Furthermore, feel free to add what you feel like here. I know some people like adding bacon or ham to their mac & cheese. Ok, if you sooo can’t say no to bacon, go ahead. hahaha Lastly, if you don’t have this much milk, no worries, if you do half milk, half water it will still turn out! No worries!

I used a mix of Gouda/Mimolette grated mix to spread on top, but you can use anything, Emmental, Cheddar, etc. As with the cheese inside the batter, be careful how salty it is, it will depend how much salt you need to add to the batter, so, taste! Another interesting addition would’ve been to stir in some chèvre frais or blue cheese in the batter…. mmm….. Again, explore!

If you think your pasta would take a long time to cook, then you can boil it a bit before putting it in the dish. It should be fine, but if you fear, you can do this.

(P.S. Isn’t this exciting? I measured my liquids! 🙂 )


3 eggs

200 gr feta cheese

50 ml 30% cream

325 ml milk

100 gr grated cheese

1-2 tbsp grated hard cheese (Parmesan, Grana Padano, etc)

salt & pepper

1 tsp ground coriander

500 gr pasta

1 tbsp olive oil



1. Preheat the oven to 210C.

2. Put the dry pasta in the baking dish and pour in the oil, mix to coat the pasta.

3. Using a whisk beat the eggs with a bit of salt, pepper and coriander.

4. Add the milk and cream and whisk again.

5. Crumble the feta cheese. Taste. See if you want more salt.

6. Pour over the dry pasta and stir. It should cover the pasta by half a centimeter. If you don’t have enough liquid, add a bit and stir. It should be just over the pasta so it has enough liquid for it to cook in the batter (if you fear it won’t cook in the oven; that is why I mentioned to boil it in advance. But, if you have enough batter, it should be fine. No worries if you need to add water at this stage)

before & after sprinkling on grated cheese

before & after sprinkling on grated cheese

7. Sprinkle the grated cheese over top. Finish off with the hard grated cheese.

8. Put in the oven for 25 minutes or when the top starts browning, take it out of the oven, take a little taste of the pasta below the crust, if it’s done, take it out of the oven. If it’s not, and the top’s starting to brown, cover it with aluminum foil and put it back in the oven till done.



I made this to offer to a group of little kids. Challenge? – trying not to eat it all by myself! Smells so gooooooood!


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