About this recipe
Traditional Bulgarian savory baked macaroni with crumbled white brined cheese, rich butter, and an egg-milk custard.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 806kcal |
| Protein | 30g |
| Carbohydrates | 99g |
| of which sugars | 25g |
| Fat | 31g |
| Salt | 2g |
Crumble 50 gr White Brined Cow Cheese into medium-sized curds in a bowl.
In a separate bowl, whisk together 1 piece Eggs size M, 125 ml Milk, and 5 tsp Sugar until fully blended.
Grease the bottom and sides of a baking dish using 1/2 tsp Butter.
Bring 750 ml Water to a rolling boil in a large pot and cook 100 gr Macaroni until al dente.
Drain the macaroni thoroughly and immediately toss with the remaining 2 1/2 tsp Butter until completely melted.
Mix the crumbled cheese into the warm buttered macaroni and transfer the mixture evenly into the greased baking dish.
Pour the egg and milk mixture evenly over the macaroni, allowing the liquid to settle between the pasta.
Bake in an oven preheated to 180°C (356°F) for 30–35 minutes until set with a golden crust, then rest for 10 minutes before serving.