Sluttishly Savoury: Mac & Cheese Picnic Slice

So this is tragically the final savoury post from me for D.S. Tear. I've had so much fun creating these posts, it sure is hard to say goodbye. I want to keep things true to form with this final recipe; easy, no fuss, but inspired with good times in mind.

We're ending on a July high - the parks (in London) have been completely overwhelmed. I trust it must be the same around the rest of the county. There has never been a better time than to have a party outdoors. You can be Queens (and kings) of the parks, supping on bubbly things. Not wanting to sound too sensible here but you'll need a few carbs to balance out the bubbles, and this mac and cheese picnic loaf will sort you right out.

I found myself eating cold spaghetti carbonara out of the fridge the other night — no judgement. I resolved there and then that cold spaghetti should be elevated to al fresco eating, not shameful secret eating. So here it is - mac and cheese, baked in a loaf tin and sliced.

By mixing cooked (or leftover) spaghetti with cheese, ham and eggs and baking it all makes for a dense, creamy slice of the spaghetti pie. Its structural integrity means it's perfect for picnic parties. Don't hold back on the cheese and ham, and throw in whatever you like; sun blushed tomatoes, olives, herbs etc.

Note — if you have any left over, take it home, fry (or griddle) each slice in butter, top with a fried egg and put some chilli sauce on the side. Pure filth, but when has that ever been a problem?

Spaghetti Pie (serves 8 at a picnic) 
Preparation Time: 15mins
Cooking Time: 1 hour

You will need:

• 500g spaghetti or macaroni
• 3 eggs, beaten
• 200g feta cheese, crumbled
• 100g gruyere cheese, grated
• 200g crème fraîche
• 2 garlic cloves, minced
• a handful of ham, finely chopped (I used parma)
• 1 tbsp olive oil

Make it!

1. Pre-heat the oven to 160C/325F/Gas 3. Cook the spaghetti for 8 minutes, or until al dente. Rinse under cold water to cool it down.
2. Beat the eggs in a bowl, crumble in the feta, gruyere, crème fraîche, garlic and ham. Toss the spaghetti through and season well. 
3. Lightly olive oil your baking tin (a loaf tin works well) and add the spaghetti, push it down a little so it's densely packed. 
4. Bake for about an hour. Leave to cool, then turn out and slice.