This baked pasta dish, known as “Souffle” in Greece, is essentially a mac and cheese casserole. Slightly more elegant than its stove top counterpart, it is just as easy to make and more versatile. Combine different cheeses and meats, skip the meat altogether, add some sliced bell pepper or portobellos, either way the meat and vegetables add depth of flavor. A pretty baking dish makes a nice presentation at a potluck or large family gathering. You’ll be earning rave reviews with your grown up version of a childhood classic.
Ingredients
- 1 pound pasta
- 1 tablespoon salt
- Pot of water for boiling pasta
- 12 ounces cheese (cheddar or other cheese that melts well)
- 1/4 cup extra virgin olive oil
- 1/2 cup half and half
- 8 ounces diced ham and/or bacon, sausage, or chicken (optional)
- 1/2 chopped bell pepper (optional)
- 1/2 chopped onion (optional)
Preparation
- Bring a pot of water with 1 tablespoon of salt to a boil over high heat
- Once the water reaches a roiling boil, add the pasta and boil for 15 minutes
- Preheat the oven to 400 degrees
- Drain the pasta and combine with the olive oil, half and half, cheese, meat, and any vegetables in a large baking dish. If adding meat, be sure to cook it before hand
- Stir all of the ingredients together until well combined
- Bake in the center of the oven at 400 degrees for 30 minutes until lightly golden
- Remove from the oven and serve
