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🙞 Mac and (not) Cheese 🙜

Most people like cheese. In fact, I'd wager most people LOVE cheese. At least most white people if the jokes I see online are true. However, even though I'm as pale as a burch tree, I do not like cheese. Like, at all. It's actually one of those foods I really, genuinely dislike the taste of, like tomatoes. Because of this, I'm not a fan of pizza, and I'm also not a fan of mac n' cheese, BUT!!! My mom - ever the brilliant cook who's able to cater to the extremely specific tastes of my dad, my sister and myself combined - made a recipe for mac and cheese that actually uses no cheese whatsoever. Instead, it uses and egg and dairy substitute. And frankly I'm addicted to it.

🗝 You will need:

  • Pre-cooked, dry macaroni (I reccomend fussili, but any shape will do)
  • One egg (potentially more)
  • Yoghurt (by the serbian definition of it, like very dense milk)
  • A little bit of oil
  • An oven dish that can fit the amount of macaroni you have ready
  • An oven
  • A little over an hour of your time

🗝 How to prepare:

  • Pre-heat your oven to 200°C.
  • While it's heating up, grab a plate and crack an egg.
  • Salt and beat it.
  • Add an equal amount of youghurt in, mix it with the egg thuroughly.
  • If you're serving about 250g of mac, one egg will be enough, but if you're going for like half a kilo, you'll need two eggs (and an equal amount of youghurt to match).
  • Take your oven dish and coat the bottom in oil. Not too much (we don't want the mac swimming in it), but just enough so that the mac doesn't stick to the bottom.
  • Pour your mixture over the macaroni as evenly as you can manage. It won't stay on top of it, it'll sink to the bottom - that's what we want.
  • Put your dish in the pre-heated oven, and let it sit for around 45 minutes on the same 200°C temperature.
  • (If your oven is scuffed like mine and doesn't heat equally from both the top and bottom, I reccomend heating from the bottom for about 25 minutes, and heating from the top (from a slightly bigger distance) for 20 minutes.)
  • If done correctly, around the 40 minute mark the mac should be more yellow in colour with browning at the very top bits that stick out the most.
  • Once the time is up completely, take your dish out of the oven and cover it with a cloth to let it gently cool, for about 10 minutes.
  • Don't let it cool too much, though. The macaroni gets chewy rather than crispy if left out for too long.
  • Bone Apple Teat, It's Time To Eat

🗝 BONUS STICKER!