Semolina Macaroni and Cheesecake

Ingredients

  • 1 lb Penne Pasta
  • 6 cups White Sauce
  • 5 Large Eggs
  • Oil- to coat pan
  • Cheddar Cheese

Instructions

  • Cook penne in salted water until al dente (approximately 4 to 5 minutes). After pasta is done, drain well but do not rinse. Break eggs into a large mixing bowl. Mix well using a wire whip. Heat the White sauce just to simmer then slowly mix it into the beaten eggs. Note: do not add the hot sauce to the eggs too quickly- it will cause them to cook. Add the cold pasta to the egg mixture and stir well to fully coat. Allow to set so that the sauce fills the tubes. Pour the mixture into an oiled 10”x 3” cheesecake pan. A springform pan works well provided it does not leak. Place the pan on a tray and bake in a 300 degree oven for 1 hour 20 minutes or until a knife pulls out clean. Allow the cake to cook before slicing. Serve with grated cheddar cheese and additional sauce if desired. Melted cheese in any leftover sauce can be used when serving the dish.

Instructions.

  • Cook penne in salted water until al dente (approximately 4 to 5 minutes). After pasta is done, drain well but do not rinse. Break eggs into a large mixing bowl. Mix well using a wire whip. Heat the White sauce just to simmer then slowly mix it into the beaten eggs. Note: do not add the hot sauce to the eggs too quickly- it will cause them to cook. Add the cold pasta to the egg mixture and stir well to fully coat. Allow to set so that the sauce fills the tubes. Pour the mixture into an oiled 10”x 3” cheesecake pan. A springform pan works well provided it does not leak. Place the pan on a tray and bake in a 300 degree oven for 1 hour 20 minutes or until a knife pulls out clean. Allow the cake to cook before slicing. Serve with grated cheddar cheese and additional sauce if desired. Melted cheese in any leftover sauce can be used when serving the dish.
 
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