Macaroni and Cheese Part 1 – A South African Recipe

28. November 2007, 14:40 UhrRecipes, South AfricaSam7 comments   8,762 Views

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I love Macaroni and Cheese.

I find it simply amazing how a bowl of Macaroni and Cheese has the ability to make better an otherwise bad day. I am equally amazed that, out the many comfort foods known to man, my favourite is one of the most fattening. Either way, I have made peace with this calorie-ridden reality along with acknowledging it to be a ridiculously unsophisticated dish (does anyone ever serve this at dinner parties or eat it with proper cutlery?) and that it should never be consumed by anyone without comprehensive coronary health cover! Don’t get me started on how it contradicts my efforts in trying to get in shape for our wedding!

Now I understand that some of you may be thinking that Macaroni and Cheese is hardly a South African dish. To clarify, I call it South African because it is what my South African mum cooked for us when I was growing up (and still does I guess, but I wouldn’t know because I am a million miles away from her!). The name also succeeds in drawing a distinction between it and the traditional béchamel sauce recipe. To clarify; in my cheesy, carb-tastic world, there are three distinct types of Macaroni and Cheese:

  • Traditional Macaroni and Cheese: constituting pasta, cheese and a béchamel sauce (to be addressed in Part 2)
  • South African Macaroni and Cheese: comprising a combination of pasta, egg and milk. Sometimes referred to as ‘Custard Macaroni and Cheese’
  • El Cheapo Off-the-shelf Macaroni and Cheese: aka ‘Easy Mac’ that’s luminous orange sauce can only be described as reconstituted powdered plastic.


    • I think that the South African Macaroni and Cheese recipe is very versatile. One can convert it to low-fat by using low-fat milk and reduced fat cheese as it doesn’t require any of the butter or flour that the traditional version calls for. It is also significantly quicker to prepare than the traditional white sauce variety that requires a fair bit of time just to prepare a lump-free sauce! With this recipe you just throw everything together in a baking tray and pop it in the oven – as simple as that! Enjoy!

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    SOUTH AFRICAN MACARONI AND CHEESE

    Serves 4

    Ingredients:

  • 1 1/2 cups macaroni or pasta shells (and salt for boiling)
  • 1 1/2 cups full or low fat milk
  • 3 large eggs
  • 2 cups shredded cheese of your choice (regular Cheddar is good, but you can get quite creative with some of the stronger cheeses)
  • 1 teaspoon salt
  • 1/2 teaspoon paprika (you can use mustard powder instead – my mum uses mustard, but I prefer the paprika)


    • Preparation:

  • Preheat the oven to 160° C
  • Grease a 25x20x5cm casserole dish
  • Cook the macaroni in a large pot of salted water, until “Al dente”. Rinse in cold water and drain well
  • Whisk together the eggs, milk, salt, and paprika in a bowl
  • Layer the cooked macaroni with 1 1/2 cups of the cheese in the casserole dish
  • Pour milk, egg and spice mixture over everything
  • Top with the remaining cheese
  • Bake it for 40 to 45 minutes or until the mixture is set in the middle
  • If you like grilled cheese you can brown it under the grill once the mixture is set


    • Serve with All Gold Tomato Sauce or Mrs Balls Chutney.

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    Still to come: “Macaroni and Cheese Part 2 – The Traditional Dish!”

    7 comments:

    1. Anna, 28. November 2007, 22:44
       

      Sam, would you believe that I decided I would make mac and cheese for the boys for dinner tonight, but couldn’t find a recipe I liked so they ended up getting a tomatoish pasta bake instead. And now, here’s a terrific recipe from you! Guess what they’re getting tomorrow… Love Anna

       
    2. Sam’s View » Macaroni and Cheese Part 2 – A Traditional Recipe (Pingback), 11. December 2007, 14:01
       

      [...] promised in Macaroni and Cheese Part 1 – A South African Recipe, to follow is a recipe for the traditional or “Béchamel” Macaroni and [...]

       
    3. ju, 14. February 2008, 5:45
       

      i’m eating this tomorrow

      sam do u have some easy recipes for and SA lunch
      thanx
      ju

       
    4. Annemieke Beninger, 7. November 2008, 6:27
       

      Sam,
      When I googled Macaroni and Cheese (with images) , I picked yours and wow..was I impressed with the looks of this delicious dish. Yes, it is “comfort food ” here as well in San Jose California. My husband will be getting this for dinner tonight. Poor guy has been suffering with sciatica a bit and looked like a sad puppy..so I’m serving this up with Rocket Salad and the last tomatoes from our garden.
      Thanks a lot; loved reading your story…good luck in your new country
      with your new job and newly found man…..
      Annemieke

       
    5. David Ballantyne, 22. February 2009, 23:18
       

      Sam,
      I was thrilled to find your Macaroni cheese recipe, its what I remember helping my mum make growing up in SA. I have been living in Europe for the past 18 years and have tried to make what I remember from my childhood, with varying degrees of success, never quite lekker old Macaroni Cheese. Thanks to your recipe Im back at the dinner table under a symphonic sunset on the Witwatersraand.

      Baie Dankie
      David

       
    6. Natalie, 29. April 2009, 14:02
       

      HI

      MYSELF & MY HUBBY AND 3 KIDS HAVE BEEN IN PERTH AU FOR ONLY 3 AND A HALF MONTHS – SO WE STILL MISS HOME TERRIBLY! I WAS REALLY MISSING AND “LUS FOR” MACARONI & CHEESE THE WAY ONLY MY MOM COULD MAKE IT – I KNOW SHE USED EGG AND MILK SO I GOOGLED IT AND CAME UPON YOUR RECIPE – EXACTLY THE SAME – EXCEPT MY MOM PUTS RASHERS OF BACON ON TOP WITH SLICED TOMATO! SO THATS FOR DIN DIN TONITE! THANKS SO MUCH, JA BAIE DANKIE YEAH!

       
    7. Andrew, 8. August 2010, 0:41
       

      Sam,

      This is truely a recipe that is used often in South Africa. Since my mother passed away three years ago, I have tried to copy her version, but it never taste the same. I now use the recipe, add bacon pieces and onions in the middle. For the top layer, I use onions, tomato, bacon and soft sun dried tomato pieces. I add mustard and a bit of vegetable stock powder to the fluid ( Ina Paarmans) just for a different taste and some colour.

       

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