Wieners Mac and Cheese

Wieners mac and cheese with eggs and tomato sauce.

Wieners Mac and Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. (454 g) elbow macaroni (al dente)

  • 7

    oz (200 g) Gouda cheese (coarsely grated)

  • 1.5

    oz (50 g) butter

  • 3


  • 2


  • 2

    tablespoons tomato paste

  • 2

    medium onions (diced)

  • 1

    medium carrot (coarsely grated)

  • 1

    bunch dill (shredded)

  • ½

    teaspoon salt

  • teaspoon nutmeg

  • ¼

    teaspoon ground black pepper


Dissolve the tomato paste in 1/2 cup water, pour in a small pan and put over medium heat to boil. As soon as it starts boiling, add the carrot and onions. Cover the pan and let the sauce simmer over low heat for 5 minutes. Meanwhile cut the wieners in rounds and send them to the sauce. Add the dill, salt, nutmeg and black pepper and let it simmer for 5 minutes more. Add the butter, stir until fully melted and remove the sauce from the heat. Beat the eggs in a small bowl, set aside. Put the ingredients in a deep greased roasting tin in layers in the following order: macaroni, sauce, cheese and again macaroni, sauce, cheese. Pour the whipped eggs all over the mac and cheese. Send to the preheated oven to bake at 400°F (200 °C) for 10 minutes.


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