Greixera de Macarrones (Macaroni Casserole)

4 servings

You will need
1 lb. macaroni
1 cup or more milk
1 ½ cups grated dry Mahón cheese
powdered cinnamon
4 hard-boiled eggs, cut in half
½ cup butter

Cut macaroni into short lengths, and boil in salted water in a wide and shallow casserole.

When it is almost cooked, drain and put to boil in the heated milk to finish cooking.

Add ¾ of the cheese, together with a little cinnamon. Salt to taste. Mix well and put in a casserole, cover with rest of cheese and a little more cinnamon and the hard-boiled eggs. Place a little butter on each of the egg halves and spread the remaining butter over the macaroni. Put in an oven to brown and serve immediately.

© Shufunotomo Co., Ltd., Japan 1973

1 thought on “Greixera de Macarrones (Macaroni Casserole)

  1. minerva2449

    I had to look up mahon cheese. It sounds great – “slightly sharp, milky, and salty” – but I have never seen it for sale. The sprinkle of cinnamon apparently is similar to adding a touch of nutmeg to white sauces, but I think I would take a pass on it.


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