Macedonian macaroni

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This is the “macaroni and cheese” that my dad made when we were children. Balkan cheese, long tube pasta, eggs and milk baked and then cut into squares with a serving knife. It is not traditional but it is extremely good! And as Tom says … good for breakfast, lunch or dinner! —Inpatskitchen

  • 1 pound

    bucatini pasta (or similar)

  • 2 tablespoons

    olive oil

  • 6 6


  • 1 cup

    whole milk

  • 4 cups

    Grated Kashkaval cheese (or Kasseri for a milder flavor)

  • 1 tsp

    black pepper

  • 2/3 cup

    crumbled feta cheese

  1. Cook pasta according to package directions. Actually cook it for a minute or two. Drain, return to the pot, and add the olive oil until the pasta is covered.

  2. Coat a 9 × 13-inch baking dish with cooking spray and pour the pasta.

  3. Beat the eggs and milk and add the Kashkaval and black pepper. Pour the mixture over the pasta and sprinkle the Feta cheese on top.

  4. Cover and bake in a preheated oven at 350F for 20 minutes, then uncover and bake for about 15 more or until the eggs are done and the pasta is a little crispy on top.

I think my mother, who was an amazing cook, is passionate about food and cooking. I'd start baking and freezing a month before Christmas to organize our big open house on Christmas afternoon. I watched and learned … to this day I try not to delay when it comes to entertainment. My cooking style is almost all over the place, although I am definitely a fan of Greek and Italian cuisine. Ah yes, throw some Cajun in there too!


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