If I could, I would eat macaroni & cheese for every meal. I think this has something to do with not eating it as much when I was a child. Growing up in a Balkan household, I didn’t get to experience the joy of mac & cheese until I was much older and could cook for myself. We grew up eating ethnic, traditional dishes, so I don’t share the same childhood (food) memories as some of my friends. They grew up with Happy Meals and mac & cheese, and I grew up with Sarma, Sladak Kupus, and Pasulj.
I don’t how this recipe came about, but I remember eating this often during my summers in Serbia. It’s quick, simple, and uses very few ingredients. It’s the perfect thing for a hot summer day, accompanied by a tomato and cucumber salad freshly picked from the garden. I ate this most often at my Nana’s house and it still is to this day, one of my favorite dishes.
So, without further ado, here is my recipe for Balkan-style macaroni & cheese. Are you even surprised at this point that it calls for feta cheese?
Zapecene Makarone Sa Sirom/ Balkan Style Mac & Cheese
Course: MainCuisine: Balkan, Serbian4
servings10
minutes40
minutesA Balkan twist on a traditional American favorite.
Ingredients
1 lb (500 g) dry pasta/macaroni
6 large eggs
3 cups (700 ml) Kefir or Greek yogurt
2-3 cups (250-375g) feta cheese
Salt, depending on cheese saltiness
1 tablespoon (15 ml) oil
Directions
- Preheat your oven to 400 F (200 C).
- Boil the pasta according to package instructions, making sure to salt your pasta water, and remove it from the heat when it’s al dente. You don’t want to completely cook it because it will cook additionally in the oven.
- Prepare an 11 x 13 baking dish by oiling it or spraying with cooking spray. Make sure to oil the sides as well. Set aside.
- While the pasta is cooking, in a large mixing bowl, whisk the eggs and then add in the rest of the ingredients. Stir to combine. Taste your feta cheese and determine if additional salt will be needed. If the cheese is only slightly salty, add about 1 tsp of salt to your egg and cheese mixture.
- When the pasta is al dente, remove from the heat, strain, and add to the mixing bowl. Stir to coat the pasta with liquid. When completely covered, transfer the pasta to the prepared baking dish.
- Bake uncovered for 30-40 minutes until the top of the macaroni turns golden brown and the liquid mixture sets.
- Serve immediately and refrigerate leftovers.
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