Macaroni and Feta Cheese

Most cultures have developed their own version of macaroni and cheese. This is our no-fuss family version. As it’s Greek, it definitely needs feta. Other than that, just use any cheese that has been taking up space in your fridge or freezer or any cheese that takes your fancy.

Greeks call this macaroni au gratin. A “gratin” is anything over-baked with a crusty top. And this is exactly what our mac’n’cheese is all about.  Serve with some Greek salad. It’s absolutely yummy, the epitome of comfort food and you’ll make it again and again.

Macaroni and Feta Cheese

5 from 2 votes
Course: MainCuisine: GreekDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Mac’n’cheese the Greek way

Ingredients

  • 500 grams tubular pasta such as No.2 spaghetti, penne or rigatoni

  • 50 gr butter

  • 150 gr feta cheese, grated

  • 150 gr yellow cheese such as gruyere or cheddar, grated

  • 100 grkefalotyri or another hard cheese with dry texture and sharp flavour such as parmesan, romano etc., grated

  • 1/2 litre milk (a pint)

  • 5 eggs

  • salt, pepper

Directions

  • Preheat the oven at 180C, 360F
  • Boil the pasta in some salted water until soft. Do not overcook, think al dente.
  • Place the butter in a large oven dish and melt in the oven.
  • Take out the oven dish and add the drained pasta. Mix well so that the melted butter covers the pasta.
  • Add the cold milk to the pasta and mix well.
  • Beat the eggs and add some salt and pepper to them, a pinch of each.
  • Add the beaten eggs to the pasta mix and stir.
  • Add the feta and gruyere to the pasta and very gently stir with a fork. Don’t forget the cheese will melt to the bottom so you just mix it in very gently, you want cheese everywhere, not just at the bottom.
  • Top your macaroni off with the kefalotyri or other hard cheese.
  • Return the dish to the oven and cook for 20’-30’ until the top turns golden brown.
  • Remove from the oven and let rest for 5’ before you serve.

The cold milk will cool your pasta down so that your eggs don’t cook when you add them to the mix.

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