By Penelope Karagouni – Athens, Greece
The Greek version of mac and cheese! Extremely easy to make and yet so impressive!
The taste combination of Greek kasseri cheese with pasta makes this macaroni casserole fabulous. This simple version can be made more elaborate with the addition of other types of cheese, ham, or even bacon!
Prep Time: 2 minutes
Cook Time: 50-55 minutes
1 packet (500 grams/1.1 pounds) wholewheat or tricolor rigatoni pasta
500 grams (1.1 pounds) grated kasseri cheese or any other kind of cheese that melts when baked, such as gouda, Emmental, Edam or cheddar, or a combination of them
4 eggs, beaten with a fork
1500 ml (50.72 fl oz.) whole milk
¼ cup butter, cut into small cubes
Salt and pepper to taste
You will also need a Dutch oven, an enamel roaster, or any kind of baking dish with a lid.
Do not boil the rigatoni pasta. Grease the baking dish with a little butter.
Add the pasta to the baking dish along with the other ingredients.
Stir, cover and bake in a conventional oven for 45 minutes at 180 C (356 F).
Uncover and bake for 5-10 more minutes with the fan or grill on till it gets a nice color.
Let it rest for 20 minutes so it sets before you cut it.
- As kasseri is not very salty, add a little bit of salt. If you choose a salty kind of cheese, do not add any salt.
- For extra flavor, you can add four-five slices of bacon, and/or ham or even leftover chicken (chopped).
- For a lighter version you can use light milk instead of full fat, and ricotta instead of yellow cheese, but use a little bit more salt.