Oven Baked Macaroni and Feta Cheese
Oven baked macaroni made with a mixture of eggs, milk, and feta cheese, garnished with a crispy crumb topping.
Servings: 6
Ingredients
- 1 box (1-pound) Elbow Macaroni
- butter for greasing
- 1 tablespoon butter
- 2 cups crumbled feta cheese
- 5 eggs
- 3 cups milk
- salt and pepper, to taste
- 1 teaspoon dried Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon sweet paprika
For the Topping (Optional)
- 2 tablespoons butter
- 2 cups panko crumbs or plain breadcrumbs
- freshly grated parmesan cheese, for topping
- freshly chopped parsley, for garnish
Instructions
- Preheat oven to 400˚F.
- Cook macaroni in salted water according to package directions. Drain.
- In the meantime, generously butter a 13-by-9-inch baking dish.
- Pour cooked macaroni into baking dish and toss with 1 tablespoon butter.
- Mix in crumbled feta cheese.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, Italian seasoning, garlic powder, chili powder, and paprika.
- Pour the egg mixture over the macaroni; mixture should come about 3/4 of the way up - it shouldn't cover the macaroni.
- Heat remaining butter in a frying pan.
- Add the bread crumbs to the pan and cook over medium-high heat, stirring frequently, until golden brown.
- Remove from heat and sprinkle the bread crumbs over the macaroni.
- Bake for 35 minutes, or until the custard sets and edges are browned.
- Let cool for 5 minutes.
- Top with freshly grated parmesan cheese and parsley; serve.
Nutrition
Calories: 659kcal | Carbohydrates: 79g | Protein: 28g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 206mg | Sodium: 858mg | Potassium: 424mg | Fiber: 4g | Sugar: 11g | Vitamin A: 880IU | Calcium: 440mg | Iron: 3mg
