Makaronia is a wonderful side dish for any meal. The one thing that I have learned about this recipe is that it is very important to burn the butter to add to the flavor of the dish. It brings out a nutty richness, not to mention it enhances the flavor of the goats and/or sheep cheese. Also, do not forget to add fresh ground pepper to the pasta!
Makaronia or Browned buttered noodlesPrint Recipe
- 1 pound of large uncut macaroni (see link at the bottom)
- 1/4 pound of salted butter
- 1/2 cup or more if needed of Kefalotiri or Mezithra Greek cheese (see link at the bottom or visit your local International Food Market)
- Salt and pepper to taste
Boil the noodles, add a pinch of salt and a tablespoon of olive oil
Melt butter in a saucepan and allow it to brown (almost burn)
Drain the noodles and toss the butter and sprinkle generously with cheese
Add salt and pepper to taste
*Tip: add olive to boiling water to keep the noodles from sticking and a pinch of salt to instigate the boil!
To purchase the Greek Noodles: Misko Greek Pasta
To purchase the Mezithra: Mezithra