- 300 g pasta (spirals, elbow macaroni or any other type of short pasta)
- 300 g hard feta cheese, grated
- 100 g Emmental, Gouda or Cheddar cheese, grated
- 4 eggs
- 1 tablespoon butter
- 100 g sour cream
- 1/4 cup milk
Get 300g (about 10 ounces) macaroni. I used spirals for this recipe, but any other type of short pasta will do.
You’ll also need a block of feta cheese (at least 100g or about 3-4 ounces weight):
Boil the macaroni as per instructions on the pack. Add a tablespoon of olive oil to the water to prevent the pasta from sticking. Since we are going to bake it later on, there’s no need to strictly respect the cooking time. Just make sure to, at least, cook it “al dente”. Here’s my cooked pasta, draining over the kitchen sink:
While waiting for the macaroni to cook, grate the feta cheese in a big bowl.
You want a big bowl because you are going to add the boiled pasta later on. Set aside about 1 tablespoon grated feta.
In the big bowl of grated feta add two eggs and mix everything very well.
In a separate bowl, beat the two remaining eggs together with the sour cream and the milk.
Drain the macaroni very well and let it chill out.
Meanwhile, put the butter in a Pyrex dish and let it melt on low heat, making sure it spreads evenly on the bottom of the dish.
Preheat the oven to 400 degrees F. Add the pasta to the feta cheese-egg mixture and mix it very well with a fork. Spoon the mixture into the Pyrex dish and shape it flat. Pour the egg-sour cream-milk mixture evenly on top, then sprinkle the dish with the remaining grated feta.
Bake the macaroni cheese on low to medium heat for about 30 minutes. Take the dish out of the oven, sprinkle the grated Emmental cheese on top, then bake it on medium to high temperature for 15-20 more minutes or until you see it getting a nice light brown, crispy crust.