Makaroni na Furna

Name: Makaroni na Furna
Cuisine: Bulgarian
Ingredients: 1 tbsp kosher salt; 1 lb dried short tubular pasta; 4 tbsp unsalted European butter; 5 large eggs; 4 cup whole milk; 1 cup granulated sugar; 2 tsp pure vanilla extract; 6 oz Greek feta in brine

Макарони на фурна·(ma-ka-ro-ni na fur-na)

After-School Krenvirshi & Princesi

To the uninitiated, the idea of drowning pasta in sweet vanilla custard and bombing it with sharp, salty feta sounds like a late-night mistake. But in a Bulgarian household, it’s the unmistakable scent of a Sunday morning or a chaotic Tuesday afternoon. The salty bite of the cheese slicing through the rich, creamy custard is a brilliant, addictive paradox that makes perfect sense once you taste it. The secret your grandmother knew but didn't write down? Pull the pasta from the boiling water early so it doesn't turn to mush in the oven, and for the love of god, never use pre-crumbled feta.

Ingredients

kosher salt1 tbsp
dried short tubular pasta1 lb
unsalted European butter4 tbsp
eggs5 large
whole milk4 cup
granulated sugar1 cup
pure vanilla extract2 tsp
Greek feta in brine6 oz

Method

01
Preheat the oven to 375°F and generously grease a 9x13-inch baking dish with 1 tablespoon of the butter.
02
Bring a large pot of salted water to a boil and cook the pasta for 1 to 2 minutes less than the package directs for al dente.
The pasta should still have a firm bite. It will finish cooking and absorbing liquid once it hits the custard.
03
Drain the pasta well without rinsing, return it to the warm pot, and toss with 2 tablespoons of butter until glossy.
Transfer the buttered pasta to your prepared baking dish and spread it into an even layer.
04
Crumble the feta directly over the warm pasta by hand, gently tossing a few pieces so the cheese weaves throughout the noodles.
05
In a large mixing bowl, whisk the eggs, whole milk, 1 cup of sugar, and vanilla extract vigorously until the sugar is completely dissolved.
Dissolving the sugar completely is crucial; otherwise, it will sink to the bottom of the baking dish and cook unevenly.
06
Pour the custard mixture slowly over the pasta and cheese, then dot the surface with the remaining 1 tablespoon of butter cut into tiny pieces.
07
Bake uncovered on the middle rack for 30 minutes, then pull the rack out and sprinkle the remaining 1 tablespoon of sugar evenly across the top.
Return to the oven for another 10 to 15 minutes until the custard is set and the top has developed a beautiful, caramelized golden-brown crust. A knife inserted in the center should come out clean.
08
Let the dish sit for at least 15 minutes before slicing so the custard can firm up.
Serve warm, or do as many Bulgarians do and eat the leftovers cold straight from the fridge the next day.

From Cook Bulgarian in America.

Makaroni na Furna

Ingredients

Method

Preheat the oven to 375°F and generously grease a 9x13-inch baking dish with 1 tablespoon of the butter.

Bring a large pot of salted water to a boil and cook the pasta for 1 to 2 minutes less than the package directs for al dente.

Drain the pasta well without rinsing, return it to the warm pot, and toss with 2 tablespoons of butter until glossy.

Crumble the feta directly over the warm pasta by hand, gently tossing a few pieces so the cheese weaves throughout the noodles.

In a large mixing bowl, whisk the eggs, whole milk, 1 cup of sugar, and vanilla extract vigorously until the sugar is completely dissolved.

Pour the custard mixture slowly over the pasta and cheese, then dot the surface with the remaining 1 tablespoon of butter cut into tiny pieces.

Bake uncovered on the middle rack for 30 minutes, then pull the rack out and sprinkle the remaining 1 tablespoon of sugar evenly across the top.

Let the dish sit for at least 15 minutes before slicing so the custard can firm up.