Macedonian Macaroni

By inpatskitchen
March 12, 2013
4 Comments


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

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.

More Great Recipes:
Pasta|Cheese|Winter|Spring|Summer|Fall|Vegetarian|Breakfast|Entree|Snack

Reviews (4) Questions (0)

4 Comments

lapadia March 12, 2013
Yum! I ? Kasseri...and everything else about this recipe :)
 
Author Comment
inpatskitchen March 13, 2013
Thanks! I love both Kasseri and Kashkaval!
 
lapadia March 13, 2013
I've never tried Kashkaval, will have to do that!
 
Author Comment
inpatskitchen March 13, 2013
It's not quite as creamy as Kasseri and has a little more bite.