Who doesn’t like mac & cheese? Even when J still had a bit of intolerance to dairy, she managed to scoff down mac & cheese. An easy meal that with a few changes, becomes the quick go-to meal that you know your child will eat any time.
Instead of the cheesy buttery sauce, I’ve swapped that for some pesto and tomato-based pizza paste, which gives the dish a fresh, light and herby taste. The addition of milk is optional, it just makes a bit more sauce for the dish. I’ve added ham and sausages for protein (not too much as overdoing the processed meat is not a good idea either) and vegetables for fibre.
Keep some in your freezer for those emergency dinners.
2 cups macaroni or other medium shaped pasta (like shells or spirals)
3 tablespoons butter
4 tbsp pesto
4 tbsp pizza paste
1/4 cup milk
1/2 cup ham slices and sausages, diced
1/2 cup vegetables – mushrooms, courgettes
1/2 cup mozzarella cheese
Preheat the oven to 200C degrees.
Boil the pasta until al dente. Drain and reserve some of the pasta water.
Add the pesto, pizza paste, milk, ham and vegetables, mix.
Add half of the cheese, mix.
Spoon the pasta into little ramekins or a large casserole dish.
Sprinkle on the rest of the cheese.
Bake for about 7-8 minutes, until it is brown on top.
We all love an easy and quick pasta dish. This recipe uses staples of the pantry and fridge, which means it can be whipped up anytime. Perfect for the flat and family, as it is easy on the wallet. It cooks in 15 minutes or less (mise en place done and water boiling). It has neither cream nor milk. Only eggs and cheese to make it creamy and cheesy. It tastes so much better than store bought sauces that you silently marvel at its simplicity and wonder why you didn’t know this years earlier. Well in my case, I wondered out loud.
Better late than never, eat up!
- 400g spaghetti
- 250g prosciutto or streaky bacon, diced
- 4 cloves garlic, minced
- 2 whole eggs and 2 yolks (save the whites for making macarons)
- salt and pepper, to taste
- 1 cup grated cheese, Parmesan, Edam, anything you like really!
- Bring a large pot of water to the boil. Add a tablespoon of salt when the water starts to boil.
- In a large bowl, lightly whisk eggs, a tiny tiny pinch of salt and the grated cheese. Set aside.
- Add the pasta to the water. When the pasta is nearly al dente, fry the diced prosciutto or bacon in a thick based pan until coloured. Add minced garlic and fry for another minute.
- Drain the pasta and put it in the pan together with the meat and stir to combine.
- Take the pan off the heat and pour in the cheese and egg mixture. Work quickly and keep mixing (I use a pair of tongs and the spatula) until the sauce is silky and clings to the pasta.
- Season to taste with freshly ground black pepper.