Macaroni and Cheese from Thrace

Makaronia kon Leche

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Although this dish will seem remarkably familiar to most Americans, makaronia kon leche was a specialty of the town of Komotini, in Thrace, and was often served at Shavuot. The Greeks did not use elbow macaroni, instead preferring a long noodle. The dish can be cooked on top of the stove or baked in the oven.


  • 1 pound macaroni, ziti, or penne
  • 1 cup milk
  • ¼


Bring a large pot filled with salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes or according to the package directions. Drain well.

Pour the milk into a saucepan and bring just to a boil over medium heat. Add the cheeses, reduce the heat to low, and add the cooked pasta. Cook over low heat, stirring often, until all the milk has been absorbed and the pasta i