Italian Remnant Mac and Cheese
- 5-6 Eggs
- 1/4 - 1/2 cup Grated Pecorino Romano
- Cubed dry sausage (optional)
- Milk (if necessary)
- 1-1.5 lbs remnant macaroni - must be a mix of several shapes such as ziti, rotini, spaghetti, lasagna, elbow, shells etc.
- Beat the eggs and mix with 1/4 - 1/2 cup of Pecorino Romano and fresh pepper. Set aside.
- Boil water and throw in about a pound - pound and a half of mixed pasta shapes. When al dente, drain water and return pasta to pot.
- Add the egg mixture and mozzarella. If it seems too stiff, add a little milk to loosen (this is really a “feel” call - it should seem more liquidy than stiff.)
- You may also decide you want to add more Pecorino Romano too! Add the dry sausage and pour into a lasagna pan.
- Refrigerate over night so flavors meld.
- Preheat oven to 350-375 degrees.
- If the pan cannot go from fridge to oven, bring to room temp before putting in oven.
- Generously sprinkle Pecorino Romano, salt and pepper on top before you place it in oven.
- Bake covered for about 45 minutes, then remove foil and allow top to become browned and crispy.
- Let set, cut into squares and enjoy!!
- My favorite are the crispy top and bottom - YUM!! I eat it piping hot, cold and reheated in the microwave.
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: 1 hour & 10 minutes
Yield: 6-8 servings