This recipe has been made at least once a month in my house since I will a little girl. My Mom says it never tastes the same and I tend to agree.
I have adapted this family recipe from a meatier version for my vegetarian family. This dish is one of my husbands favorites and he requests it for his special birthday meal every year!
South African Mac & Cheese Recipe
For the sauce:
3 cloves garlic
pinch of rosemary, thyme & salt
For egg mix:
6 to 8 eggs depending on the size
1/2 cup milk
pinch of salt
cheese and parsley for topping
Boil water then add pasta. Cook till ready.
Puree the sauce in the blender or finely chop. Add a little water to stretch the mix. Heat in a sauce pan to infuse the flavors.
You can always use canned tomato and onion (no need to heating) and just add some garlic.
Strain the pasta, then layer with sauce until your glass dish is full.
Mix up the egg mix and pour over till the sides are full and the bowl just a bit from the top.
Add your grated cheese and sprinkle with parsley.
Bake in 180 C (350 F) oven still egg sides are bubbled or top of cheese is browning.
Precook the pasta and strain. In a glass Pyrex dish layer with sauce until your dish is full.