Fall

Macedonian Macaroni

March 12, 2013
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
Ingredients
  • 1 pound bucatini ( or similar) 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 cup crumbled Feta cheese
In This Recipe
Directions
  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. Cover and bake in a preheated 350F oven for 20 minutes and then uncover and bake for about 15 more or until the eggs are set and the pasta gets a bit crunchy on top.

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  • lapadia
    lapadia
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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!