I’ll take any excuse to eat macaroni and cheese (and in college, I did). If you’re like me, you’ll agree it’s the ultimate comfort food, and I’m not talking about the powdery stuff from a box. Gooey, cheesy, creamy and cozy — it’s a wonder they sometimes count mac and cheese as a “vegetable side.”
Now that we’re all experts on making frittatas, let’s take a look at a dish that combines the best of both delicious worlds: the Mac and Cheese Frittata featured in our Mother’s Day Breakfast in Bed Menu. The recipe uses our popular Calphalon Nonstick Frittata Pan.
This homey creation was born in our Williams-Sonoma Test Kitchen, thanks to cooks Sandra Wu and Melissa Stewart, who took it from imagination to taste-testers’ forks and finally, to the Williams-Sonoma catalog.
“We wanted to do something kid-friendly, since this was all about cooking for Mom,” Melissa told me. “Kids eat mac and cheese, but we threw in a little veg and a little meat in addition to the pasta. We wanted it to be fun and familiar.”
Bonus: a frittata like this one is a great way to use up pasta leftovers.
Here’s how Sandra and Melissa brought a down-home dish to the breakfast table.
|Melt the cheese
Sandra and Melissa call for adding the cheese in cubes instead of grating it. That way the chunks melt together and create the ooey, gooey texture of traditional mac and cheese.
|Pour in eggs
Then the cooks poured the eggs over the macaroni mixture.
|Cover and cook
Their next step, though not pictured, is essential: cover the pan with the other frittata pan (there are two interlocking ones) and let the eggs begin to set up.
|Flip and serve
Finally, the cooks flipped the two pans together so the frittata would cook on the other side, then uncovered it to reveal the finished dish. Check out the yummy golden top.