* Percent Daily Values are based on a 2000 calorie diet.
Macaroni cheese frittata
Creamy Mac and Cheese in a frittata
Cook Time25 minutesmins
Course: Brunch, Main Course, Supper
Servings: 4
Calories: 251kcal
Author: John Whaite
Equipment
Medium-sized saucepan
A small, deep-sided frying or sauté pan
Ingredients
75gmacaroni
50gevaporated milk
1/2tspEnglish mustard
50ggrated Cheddar cheeseplus extra to finish
40gStiltoncrumbled
Small handful of parsleyroughly chopped
3large eggs
1tbspsunflower oil
Tabasco sauce
Fine sea salt and freshly ground black pepper
Method
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.