Sweet Makaroni na Furna
Сладки макарони на фурна·(slad-kee mah-kah-roh-nee nah foor-nah)
Sunday Moussaka & Stuffed Comforts
This isn't a delicate, multi-step pastry. The kitchen fills with the smell of scorching butter and baking sugar as a box of supermarket elbows bakes into a bubbling custard inside a buttered 9x13 Pyrex dish—a generous crumble of salty sheep's milk feta hidden among sweet vanilla noodles delivers a sharp sweet-and-salty contrast. Scoop it straight from the pan, cracking the caramelized crust where the edges blister, or slice the dense squares straight from the fridge for a late-night kitchen-counter raid.
Before you start
Preheat your oven to 375°F.
Heavily butter a deep 9x13-inch baking dish; ensure there is at least an inch of space at the top to prevent bubbling over.
Ingredients
- short tubular pasta1 lb
- kosher salt1 tbsp
- neutral oil1 tsp
- unsalted butter6 tbsp
- eggs5 large
- whole milk1 qt
- granulated sugar1 1/4 cup
- vanilla extract2 tsp
- sheep's milk feta cheese6 oz
Method
- 01
Bring a large pot of water to a boil, add the salt and oil, and cook the pasta for two to three minutes less than the package directions for al dente.
The pasta will continue cooking in the oven, so you want it underdone here.
- 02
Drain the pasta immediately and rinse it thoroughly under cold running water.
This grandmother's secret halts the cooking and washes away surface starch, ensuring the noodles stay distinct and don't turn into a mushy block in the custard.
- 03
Transfer the well-drained pasta to the prepared baking dish and toss with four tablespoons of the butter until melted.
Fold in the crumbled feta cheese so it is evenly distributed among the noodles.
- 04
In a large bowl, whisk the eggs, whole milk, one cup of the sugar, and vanilla extract until the sugar dissolves and the mixture is pale.
- 05
Pour the liquid custard directly over the pasta and cheese.
The liquid should come up to the top layer of the pasta, flowing into all the hollow tubes. Use a spoon to gently press any stray noodles down.
- 06
Dot the remaining two tablespoons of butter across the surface and sprinkle the remaining quarter cup of sugar evenly over the top.
This creates the caramel crust—the crackling, caramelized top that elevates the dish from ordinary to brilliant.
- 07
Bake uncovered on the center rack for 40 to 45 minutes.
You are looking for the custard to be just set with a slight jiggle in the center, and the top deeply golden brown.
- 08
Remove from the oven and let rest for at least 15 to 20 minutes before slicing.
Serve warm as a deeply comforting dessert or Sunday brunch, or eat it cold straight from the fridge the next morning.
Notes
Seek out authentic Bulgarian sirene if you can, but a high-quality sheep's milk feta is a perfect weeknight stand-in.
The salty, sharp bite of the cheese is what makes this dish work, so avoid the overly mild, soft cow's milk fetas from standard supermarkets.