| 60 | 13 | 4 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 500g cavatappi or elbow pasta
- 200g mozzarella
- 200g feta
- 100g cheddar
- 2 eggs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp pepper
- 1 tsp dijon mustard
- salt to taste
- 3 tbsp olive oil
- 2 cups pasta water
- ¼ cup milk
- 1 ½ tbsp flour
- parmesan (optional)
Method
- Preheat oven to 180°C with the skillet inside
- Shred the cheese and mix together. Crack the eggs into it, mix and set aside
- Boil the pasta until al dente, keep the water and do not drain, set aside
- Combine the garlic powder, paprika, pepper and salt. Take the skillet out of the oven, add ¼ of the pasta water, the olive oil, the seasoning and stir until aromatic
- Add the flour and whisk constantly for 1-2 minutes. Add the milk and the rest of the pasta water, whisking. When it bubbles, add the the mustard and stir until it thickens
- Add ⅔ of the cheese in small batches until it is fully melted
- Add the pasta and stir until it is all incorporated. Add the remaining cheese on top, sprinkle a layer of parmesan, and bake at least 20 minutes or until golden.
Note
My baked macaroni recipe is indulgent, but not too much. It combines South-East European style baked macaroni (which uses egg and feta for flavour and binding) with American mac & cheese which relies on roux and a variety of cheeses. The amount of cheese typically used in American mac & cheese is double the amount in this recipe, and the end result is usually quite liquid, but by reducing the amount of cheese and adding egg as a binder, it is less indulgent and also holds its shape better. If you add parmesan, this turns into a 4 cheese dish.