“One of the ultimate images of comfort-food joy has to be the sneaky picking of the best bits,” says John Whaite. “Whether it’s lasagne or macaroni cheese, those charred, burnished bits that transform from tender, cheesy pasta, to smouldered and crunchy corners are some of the most happiness-inducing nibbles we can encounter.

“This macaroni cheese frittata, with its burnished underside, is basically a giant crispy corner.”

John Whaite’s macaroni cheese frittata
(Nassima Rothacker/PA)
John Whaite’s macaroni cheese frittata
Print Recipe
Nutrition Facts
Macaroni cheese frittata
Amount Per Serving
Calories 251 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 147mg49%
Sodium 285mg12%
Potassium 163mg5%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 2g2%
Protein 13g26%
Vitamin A 410IU8%
Vitamin C 1mg1%
Calcium 198mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Macaroni cheese frittata

Creamy Mac and Cheese in a frittata
Cook Time25 minutes
Course: Brunch, Main Course, Supper
Servings: 4
Calories: 251kcal
Author: John Whaite


  • Medium-sized saucepan
  • A small, deep-sided frying or sauté pan


  • 75 g macaroni
  • 50 g evaporated milk
  • 1/2 tsp English mustard
  • 50 g grated Cheddar cheese plus extra to finish
  • 40 g Stilton crumbled
  • Small handful of parsley roughly chopped
  • 3 large eggs
  • 1 tbsp sunflower oil
  • Tabasco sauce
  • Fine sea salt and freshly ground black pepper


  • Bring a medium saucepan of well-salted water to the boil. Add the pasta and cook according to the packet instructions – normally about eight minutes – until al dente. Drain.
  • Return the pasta to the pan and add the evaporated milk, mustard, Cheddar, Stilton and parsley. Set over a medium heat and stir until the cheese melts into the milk and coats the pasta. Remove from the heat and allow to cool for five minutes. Season with salt and pepper to taste. Add the eggs to the pan with the pasta and beat until well mixed.
  • Set a small, deep-sided frying or sauté pan over a medium heat. Once the pan is hot, add the oil, then the egg and pasta mixture, and reduce the heat to medium-low. Cover with a lid or a larger pan, and fry for 10–15 minutes, until the frittata is set. Drizzle with Tabasco sauce, scatter over a little extra grated Cheddar and serve.


Calories: 251kcal | Carbohydrates: 16g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 285mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 1mg

Flash In The Pan by John Whaite is published by Kyle Books.

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