What seems like macaroni and cheese, is in fact …… Greek macaroni and cheese! Coming from Maria Benardis, in her book My Greek Family Table, this recipe was handed down to Maria from her Aunt Stavroula. Maria runs Greek cooking classes, see her website here
This is a traditional pasta pie, which in some regions of Greece is encased in pastry. Quick easy to make, its also vegetarian. Maria’s recipe uses the Greek cheese, Kefalotiri, however I only had parmesan in the fridge so used that instead. I used an authentic Greek feta that’s made of sheep and goat’s milk.
You can use any type of pasta – spaghetti, penne, or macaroni. I always use San Remo gluten free pasta for perfect taste and results. The danger with cooking GF pasta it can easily be over or under cooked. Just make sure you cook the pasta in lots of water and salt and you’ll need to keep testing it to catch it at the right time.
I’ve adapted the recipe as follows:
200ml thickened cream
50g fresh ricotta, crumbled
50g Greek feta, crumbled
50g hard yellow cheese, grated (parmesan, pecorino, or Greek variety)
60g gluten free pasta
1. Cook pasta until just tender
2. Mix eggs and cream together. Add in the cheeses and a good grind of black pepper.
3. Add in the cooked pasta and stir through quickly.
4. Pour mixture into a baking dish that has been brushed with olive oil. Sprinkle a little ground nutmeg over the top.
5. Bake at 180c until golden brown. About 30-40mins.
Serve with steamed spinach or green salad or as side dish with BBQ or Greek banquet. I think it tastes better the next day and serve it slightly warm – not hot.