Turkish Mac and Cheese (Fırın Makarna)
Baked pasta bound in a custardy milk-and-egg sauce, finished with a golden, bubbling cheese crust.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
Fırın makarna is a Turkish baked pasta where boiled noodles are folded into a savory custard of eggs, milk, and butter, then topped with cheese and baked until the top turns golden and crisp while the inside stays creamy. It's a homestyle comfort dish often served alongside a simple salad or ayran, and leftovers reheat well for lunch the next day.
Ingredients
- 1 pound elbow macaroni or penne pasta
- 4 large eggs
- 2 cups whole milk
- 1/2 cup plain yogurt
- 6 tablespoons unsalted butter, melted, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 cups shredded kashkaval or mozzarella cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley, for garnish
Method
-
Bring a large pot of salted water to a boil and cook the macaroni until just shy of al dente, about 2 minutes less than the package directs.
-
Drain the pasta and toss it with 2 tablespoons of the melted butter to prevent sticking. Set aside to cool slightly.
-
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with 1 tablespoon of the melted butter.
-
In a large bowl, whisk together the eggs, milk, yogurt, remaining melted butter, salt, pepper, and red pepper flakes until smooth.
-
Add the cooled pasta and 1 cup of the shredded cheese to the egg mixture and stir to coat evenly.
-
Pour the pasta mixture into the prepared baking dish, spreading it into an even layer.
-
Scatter the remaining shredded cheese and the crumbled feta evenly over the top.
-
Bake until the custard is set, the top is golden brown, and the edges are bubbling, 35 to 40 minutes.
-
Let the dish rest for 10 minutes before slicing so it sets up for clean portions.
-
Sprinkle with chopped parsley and serve warm, cut into squares.
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Turkish Mac and Cheese (Fırın Makarna)
Fırın makarna is a Turkish baked pasta where boiled noodles are folded into a savory custard of eggs, milk, and butter, then topped with cheese and baked until the top turns golden and crisp while the inside stays creamy. It's a homestyle comfort dish often served alongside a simple salad or ayran, and leftovers reheat well for lunch the next day.
1 hr 5 min 6 servings 520 cal
Ingredients
- 1 pound elbow macaroni or penne pasta
- 4 large eggs
- 2 cups whole milk
- 1/2 cup plain yogurt
- 6 tablespoons unsalted butter, melted, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 cups shredded kashkaval or mozzarella cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley, for garnish
Method
- 1
Bring a large pot of salted water to a boil and cook the macaroni until just shy of al dente, about 2 minutes less than the package directs.
- 2
Drain the pasta and toss it with 2 tablespoons of the melted butter to prevent sticking. Set aside to cool slightly.
- 3
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with 1 tablespoon of the melted butter.
- 4
In a large bowl, whisk together the eggs, milk, yogurt, remaining melted butter, salt, pepper, and red pepper flakes until smooth.
- 5
Add the cooled pasta and 1 cup of the shredded cheese to the egg mixture and stir to coat evenly.
- 6
Pour the pasta mixture into the prepared baking dish, spreading it into an even layer.
- 7
Scatter the remaining shredded cheese and the crumbled feta evenly over the top.
- 8
Bake until the custard is set, the top is golden brown, and the edges are bubbling, 35 to 40 minutes.
- 9
Let the dish rest for 10 minutes before slicing so it sets up for clean portions.
- 10
Sprinkle with chopped parsley and serve warm, cut into squares.
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