Serves 2-3
Peter Copeland helped me prepare this dish. Do watch this 11 year old budding chef on video.
Recipe Category

You will need

oven proof serving dish 22 cm x 22 cm
measuring cup
measuring spoons
medium saucepan
pair of scissors
large spoon
medium mixing bowl
wire whisk
oven gloves

6 cups (1½ litres) water
1½ cups (375 ml) raw short macaroni
1 T (15 ml) olive oil
1 t (5 ml) Ina Paarman’s Pasta Spice
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
2 eggs
1½ cups (375 ml) milk
3 T (45 ml) Ina Paarman’s White Sauce Powder
¼ cup (60 ml) grated cheese

Ina’s Tip

This must be the easiest way to make mac cheese. Feel free to add ½ cup leftover cooked chicken or 3 – 4 cut up vienna sausages.


Butter the oven proof serving dish.
Adjust oven rack to the middle position and pre-heat the oven to 180°C.
Bring the water to the boil, add macaroni and cook fast for 8-10 minutes. Drain in a colander. Return the pasta to the pot. Toss with oil and Pasta Spice. Spoon pasta into ovenproof dish.
Decant the Cheese Sauce into a 1 litre measuring jug. Add the eggs and beat with a wire whisk. Add milk and White Sauce Powder, beat again until well blended.
Pour over macaroni and top with grated cheese.
Bake for 30 mins until set and golden brown.
Serve with Ina Paarman’s Peach Apricot Chutney.