Pasta with feta cheese (Mac and Cheese)

Submitted by enr on 30 Nov 2013
450 g macaroni kavatapi (cavatappi) or elbow macaroni
1 liter milk
8 tbsp (113d) unsalted butter
1/2 cup flour
350 g grated feta cheese Gruyere
225 g grated cheddar cheese (with a sharp taste)
by 1/2 tsp black pepper and nutmeg
350 g fresh tomatoes
1 and 1/2 cup crumbs of white bread (about 5 slices)
sunflower oil
Pasta with feta cheese (Mac and Cheese)
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Pasta place in a large saucepan of boiling water, salt and sunflower oil and cook until ready (according to package directions). Then drain the water. Meanwhile, prepare sauce beshamelen in the following way: Milk is heated in a small pan, but not boil. In large pot (about 4 liter) melted 6 tbsp of the butter, and thereto was added flour. Stir over low heat for about 2 minutes. A trickle add warm milk, stirring continuously, until the sauce thickens. Remove from heat and stir in cheese, 1 tbsp salt, pepper and nutmeg to obtain a homogeneous mixture. Finally add cooked pasta and stir. Pour the mixture into a pan with a capacity of about 3 liters. Top rank sliced ​​tomatoes. The remaining 2 tbsp butter melt them and add fresh bread crumbs and mix well. Pour the crumbs on the tomatoes and the dish is baked in a preheated oven to 190S degrees for about 30-35 minutes, or until pasta is golden brown on top and get the sauce color of champagne. * In this photo (photo 1 recipe) has shown suitable macaroni. They should be small, slightly curved and with a hole in the middle to fill with a mixture of cheese and bechamel.
1 user
30 Nov 2013


Gergana we like! We have not eaten so tasty pasta :) And although I did not use the siren out of you in the recipe (I put melted smoked cheese and white cheese), the result is incredible. Tomatoes have given great freshness of pasta and those crumbs ... scented lightly toasted bread and crunchy crust that made ... :) In a nutshell ate them with great pleasure!

Reni, very glad that you enjoyed the pasta! Tomatoes are really good addition to the standard Mac and Cheese. For cheeses: cheddar must give taste and Gruyere is mainly for texture. It seems to me that your combination meets the requirements very well!