Ingredients

The following ingredients have 4 Servings
  • 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
  • 2 tablespoons butter
  • 2 cups panko crumbs or plain breadcrumbs
  • freshly grated parmesan cheese, (for topping)
  • freshly chopped parsley, (for garnish)

Instruction

  • 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.