Macaroni and Cheese from Thrace

Makaronia kon Leche

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Sephardic Flavors: Jewish Cooking of the Mediterranean

Sephardic Flavors

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 cup crumbled feta cheese
  • ¼ cup grated parmesan cheese
  • additional feta and parmesan cheese if baking


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 is very tender, about 10 minutes. Spoon into a serving bowl and serve immediately.

Alternatively, preheat the oven to 350 degrees F. Boil the pasta as directed, transfer to a well-buttered baking dish, add the cheeses and milk, stir well, and then sprinkle with additional feta and Parmesan cheeses. Bake until browned, about 20 minutes. Serve directly from the dish.