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MAC n’ CHEESE
Level 2
Mac N’ Cheese Frittata
Mac N’ Cheese Frittata
Serves 4
- a Marlene Samuels creation -
Reheat Mac n’ Cheese too quickly and the butter and cheese separate. Microwave it, and the dish becomes a rubbery mess. But Italian grannies have a foolproof method for repeats: macaroni frittata. The treatment begins with a 1:1 ratio, egg to Mac-n-Cheese.
4 eggs
4 cups once cooked Mac-n-Cheese
1 Tbsp. each oregano and basil, dried
½ Tbsp. butter
½ Tbsp. extra virgin olive oil
1 tomato, seeded and finely chopped
Pinch cayenne pepper
Salt to taste
- In a large bowl whisk eggs well with seasoning.
- Add Mac-n-Cheese and mix well using spatula or wooden spoon.
- In a stick proof skillet, heat butter and oil, coating surface well.
- When hot, pour Mac-n-Cheese/egg mixture into skillet, leveling mixture with spatula.
- Turn heat to low, and sprinkle chopped tomatoes, cooking until firm and light browned.
- Season with pepper and salt. Carefully cut into four wedges. With spatula, slide onto platter.
Cooking tip: Mac N’ Cheese Frittata can be baked in a buttered casserole in the oven at 300 degrees for 30 minutes. Dot frittata with 1 tablespoon extra butter. Cover with top or foil for 20 minutes and remove for last 10 minutes to allow to brown.
