Strange as it may sound, the Germans are really quite partial to pasta-type dishes and they use it in a number of their traditional recipes.

I first came across today's baked macaroni recipe in a noisy laughing-singing-dancing-drinking beer hall in the Altstadt in Dusseldorf and enjoyed it so much (both the venue and the meal) that I went back two nights later for more.

In Germany this dish is enjoyed with beer but I prefer a glass of full-bodied red with it. But hey, the best drink in the world is the drink that appeals to your palate, so feel free to drink what you enjoy with this German macaroni.

This is usually a meat-free dish but for variation I sometimes serve it topped with a generous layer of crispy bacon which gives the dish a whole new dimension.

It's also great with any of the superb sausages the Germans are so good at making.

To serve four helpings you need:

Instructions:

Boil macaroni according to packet instructions until just done but still firm.

Grease a casserole dish and set aside.

Beat the eggs and pour into the casserole dish.

Bring the milk to the boil, remove from heat and add the tarragon, sour cream or cottage cheese, and the tablespoon of butter, then stir in half the Cheddar cheese.

Pour the warm mixture into the casserole, sprinkle with salt and black pepper and mix well.

Add the macaroni, stir well to coat. Sprinkle with the rest of the cheese.

Bake in an oven pre-heated to 160°C for about 20 minutes, or until set.

If you are serving it with bacon, fry the bacon in a pan until crisp, drain on kitchen paper and place on top of the macaroni just before serving.

Serve with a green salad, or a steamed green vegetable.

Wine recommendation:

Mike of Win Concepts suggests you try the Fish Hoek Pinotage Rosé 2008 — R33.50 — to go with your meal.

A delicious dry Rosé wine produced by Flagstone's Bruce Jack. The wine is made from Pinotage and offers delicate flavours of strawberries and red cherries with a silky creamy finish.

To order this, contact Wine Concepts.