Sweet Makaroni na Furna
Сладки макарони на фурна·(slad-ki ma-ka-ro-ni na fur-na)
Sunday Moussaka & Stuffed Comforts
If you spent Sunday afternoons in a Bulgarian grandmother's kitchen, you know exactly what this smells like. This is Eastern European ingenuity at its finest, turning humble pantry staples into a masterpiece that sits somewhere between baked mac and cheese and a rich vanilla crème caramel. The secret to that authentic, elusive homeland flavor is a generous crumble of salty sheep's milk feta hidden among the sweet noodles. Hit the top with butter and sugar right before it goes in the oven for a crackling caramel crust. It is sweet, salty, deeply comforting, and absolutely bulletproof.
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
Preheat the oven to 375°F and heavily butter a deep 9x13-inch baking dish.
Ensure there is at least an inch of space at the top of the dish to prevent the custard from bubbling over as it bakes.
- 02
Boil the pasta in salted, oiled water until just shy of al dente.
Bring a large pot of water to a boil, add the kosher salt and oil, and cook the pasta for two to three minutes less than the package directions.
- 03
Drain the pasta immediately and rinse it thoroughly under cold running water.
This thermal shock halts the cooking process and strips away surface starch, preventing the noodles from congealing into a mushy block once submerged in the custard.
- 04
Toss the warm pasta with four tablespoons of the butter and the crumbled feta.
Cut the butter into small pieces so it melts evenly over the noodles, then fold in the cheese and transfer everything to the prepared baking dish.
- 05
Whisk the eggs, whole milk, one cup of the sugar, and the vanilla extract into a smooth custard.
Whisk vigorously until the sugar is completely dissolved and the mixture is uniformly pale, then pour it directly over the pasta and cheese. Gently press down any stray noodles with a spoon so they are submerged.
- 06
Dot the surface with the remaining two tablespoons of butter and evenly sprinkle the remaining quarter cup of sugar over the top.
This is the grandmother's trick for achieving a crackling caramel crust as the casserole bakes in the oven.
- 07
Bake uncovered on the center rack for 40 to 45 minutes.
The custard should be just set with a slight jiggle in the dead center, and the top deeply golden brown and caramelized.
- 08
Let the casserole rest for at least 15 minutes before slicing and serving.
Serve it warm, or do as the Bulgarians do and eat it cold straight from the fridge the next morning.
Notes
Sourcing the right cheese is critical to the dish.
Traditional Bulgarian sirene is ideal, but a high-quality sheep's milk feta (like Greek or French) provides the necessary crumbly texture and sharp salinity that American cow's milk feta lacks.