Prep 10 mins
Cook 40 mins
Serve hot or serve cold on lettuce leaves. Garnish with paprika, thin slices of lemon and green olives.
- 2 1⁄2 quarts water
- 1 tablespoon sea salt
- 1 lb elbow macaroni
- 1⁄8 teaspoon oregano
- 1⁄4 teaspoon garlic powder
- 1 tablespoon flour
- 1⁄2 cup butter, melted
- 3 eggs
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground cinnamon
- 2 1⁄2 cups warm milk
- 2 cups grated romano cheese (fresh grated) or 2 cups grated kefalotiri (fresh grated)
- Preheat oven to 350°F.
- In a large pot, bring water and salt to a rapid boil; add macaroni.
- Stir a few times with a fork; boil macaroni until al dente according to package directions (7-9 minutes).
- Drain macaroni well and return to pot.
- Mix oregano, garlic powder and flour into melted butter.
- Stir butter into pasta, cover, and keep warm.
- Beat eggs until frothy.
- Add pepper, cinnamon, and milk, and beat until well mixed.
- Place half of the macaroni in a 9x12-inch baking pan that has been sprayed with cooking spray.
- Cover macaroni with 1/2 cup of cheese.
- Add another layer of macaroni.
- Gently pour egg/milk mixture over macaroni, making sure macaroni is well covered.
- On top of this add a thick layer of cheese.
- Bake for 25-30 minutes, until top is bubbly and light brown.
This was good. The instructions were very clear and easy to follow. Tasty and no problems for me. I plan to make this again. Thanks!
The ingredient amounts of this recipe must be wrong. Using a 1/2 lb. of macaroni yielded enough to barely cover the bottom of my casserole dish, no way near enough for three layers. I ened up using only half of the milk/egg mixture, and yet once baked there was still an incredible amount of liquid left in the dish, with gobs of butter floating on top. The concept is good, using the kephalotiri cheese yielded a mild but good taste, if you could get past all the liquid. Sorry, but two stars is all I can give for this, and that for the taste and the basic idea.