Greek Style Macaroni and Cheese
Serving Size / Yield
- 1 lb. macaroni or spaghetti
- 1 Tbs. oil
- 2 tsp. salt
- 2 C. myzithra or Romano cheese, grated
- 1 stick butter
Fill a 6-qt. pot 3/4 full with water. Add oil and salt and bring to a boil. Drop in macaroni, stir to separate, and return to a boil. Cook until tender. Remove from heat. Add 2 C. cold water and allow to stand 5 minutes. Drain well in large colander.
Sprinkle 2 Tbs. of cheese on bottom of large, deep platter. Using two forks, transfer a thin layer of macaroni and cover the cheese. Sprinkle generously with more grated cheese and repeat layering process until finished. Brown the butter and spoon over macaroni. Serve plain or with tomato sauce.
This recipe is from "What's Cooking in Niles."