Macedonian Macaroni

By inpatskitchen
March 12, 2013
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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 ( 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
  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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