Makaroni na Furna
Макарони на фурна·(mah-kah-ROH-nee nah FOOR-nah)
After-School Krenvirshi & Princesi
If you grew up in a Bulgarian household, the smell of vanilla, warm milk, and baking butter means it's either a lazy Sunday morning or a chaotic Tuesday after-school snack. To the uninitiated American palate, pouring a sweet vanilla custard over pasta and crumbling salty white cheese directly into the middle of it sounds like absolute madness. But trust the process. The sharp, briny bite of the feta cuts straight through that rich, yielding custard in a way that is utterly addictive. It’s unpretentious, it’s deeply comforting, and it requires only one grandmotherly mandate: don't overcook the damn pasta on the stove, and never, under any circumstances, buy pre-crumbled cheese.
Before you start
Preheat the oven to 375°F and generously grease a deep 9x13-inch baking dish with one tablespoon of the butter.
Ingredients
- short tubular pasta1 lb
- kosher salt1 tbsp
- unsalted European butter4 tbsp
- eggs5 large
- whole milk4 cup
- granulated sugar1 cup
- pure vanilla extract2 tsp
- Greek feta in brine6 oz
- granulated sugar1 tbsp
Method
- 01
Boil the pasta in salted water for exactly one to two minutes less than the package directs for al dente.
It should still have a firm bite, as it will finish cooking and softening in the custard.
- 02
Drain the pasta without rinsing, immediately return it to the hot pot, and toss with two tablespoons of the butter.
Transfer the glossy noodles to the prepared baking dish in an even layer.
- 03
Remove the feta from its brine and crumble it by hand directly over the warm pasta.
Gently toss a few pieces so the salty cheese weaves throughout the dish.
- 04
In a large bowl, vigorously whisk the eggs, milk, one cup of sugar, and vanilla extract until the sugar is completely dissolved.
This is crucial so the sweetness distributes evenly and doesn't sink to the bottom of the pan.
- 05
Pour the sweet custard slowly over the pasta and dot the surface with the remaining one tablespoon of butter.
- 06
Bake uncovered for 30 minutes, then sprinkle the remaining tablespoon of sugar evenly across the top and bake for another 10 to 15 minutes.
The sugar will caramelize under the heat, creating a beautiful golden-brown crust while the custard sets.
- 07
Let the dish rest for at least 15 minutes before slicing.
Serve warm, or do as many Bulgarians do and eat the leftovers cold straight from the fridge the next day.
Notes
Never use pre-crumbled feta.
Pre-crumbled cheese is coated in anti-caking agents like cellulose that will prevent it from melting and integrating seamlessly into the sweet custard.