Cornell Cookbook #6: Mac and Cheese Casserole

12/2/2020 8:59 am

Thank you, Marta Vuckovic, for submitting this recipe! For more, visit the Cornell Around the World Cookbook!

This version of Mac & Cheese requires longer time to prep, but it is worth every extra minute, and can be prepared in bulk for multiple dinners or lunches during the week.

Preparation:

1. Boil 4 liters (quarts) of salted water and cook 1 package of elbow pasta until "al dente" (it should be firm).

2. While pasta is cooking, whisk together 4 eggs, two cups of whole milk, a pinch of ground pepper and a half teaspoon of ground paprika.

3. Drain pasta and immediately mix it with 1 pound of crumbled feta cheese.

4. Butter the bottom of a large casserole dish, and pour pasta mixed with cheese.

5. Pour egg and milk mixture over pasta, and mix gently with a large spoon to ensure that all pasta comes in contact with the liquid.

6. Sprinkle your favorite hard cheese on top (such as shaved Parmesan, Asiago or cheddar).

7. Bake in the oven at 375 F until the top crust is golden brown (about 45 min). Serve immediately.

Variations:

For richer flavor, add 4 tablespoons of heavy cream in the egg and milk mixture. Feta cheese can be substituted with cottage cheese, or these two cheeses can be combined. For a full Mediterranean favor, add dried mixed herbs in the egg and milk mixture (oregano, thyme, basil, herbs of Provence mix).