Who says mac and cheese has to be limited to elbows or shells? Chef and restaurateur Marc Murphy, of Landmarc and Ditch Plains restaurants in New York, started subbing in spaghetti and making a pie-shaped version for his children and their friends as an after-school snack. Turns out adults love it, too.

Serves 4


  • 1 pound cooked spaghetti (cooled)
  • 4 eggs
  • 1/2 cup grated Parmesan
  • 1/2 cup grated Pecorino
  • 1/2 cup grated Swiss cheese
  • 4 slices American cheese
  • Salt
  • Pepper
  • 2 Tbsp. olive oil


Mix the cooled spaghetti, eggs and grated cheeses together in a large bowl. Season with salt and pepper to taste. Add the oil to a large nonstick sauté pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges.

Lay the 4 slices of American cheese and add another layer of the spaghetti mixture on top. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.

Turn out onto a cutting board and slice as you would a pizza, and serve.


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