Macedonian Macaroni

By • March 12, 2013 • 4 Comments

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Author Notes: This is the "mac and cheese" my Dad made when we were kids. Balkan cheese, long tube pasta, eggs and milk baked and then cut in squares with a knife for serving. Not traditional but extremely good! And as Tom says...good for breakfast, lunch or dinner!inpatskitchen

Makes 6 to 8 servings

  • 1 pound bucatini pasta
  • 2 tablespoons olive oil
  • 6 eggs
  • 1 cup whole milk
  • 4 cups shredded Kashkaval cheese (or Kasseri for a milder flavor)
  • 1 teaspoon black pepper
  • 2/3 cups crumbled Feta cheese
  1. Cook the pasta according to package directions. Actually, over cook it by a minute or two. Drain, return to the pot and stir in the olive oil until the pasta is coated.
  2. Coat a 9x13 inch baking dish with cooking spray and pour in the pasta.
  3. Whisk the eggs and milk together and stir in the Kashkaval and black pepper. Pour the mixture over the pasta and sprinkle the Feta over the top.
  4. Bake in a preheated 350F oven for 30 to 40 minutes or until the eggs are set and the pasta gets a bit crunchy on top.
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Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Yum! I ? Kasseri...and everything else about this recipe :)

Dscn3274

over 1 year ago inpatskitchen

Thanks! I love both Kasseri and Kashkaval!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

I've never tried Kashkaval, will have to do that!

Dscn3274

over 1 year ago inpatskitchen

It's not quite as creamy as Kasseri and has a little more bite.