Macaroni Pie Recipe (Makaronopita)

Ingredients

• 60 g (4 tbsp)butter
• 55 g (5 tbsp)plain flour
• 750 ml (3 cups)warm milk
• 40 g (3 tbsp)butter
• 180 g (6.3 oz)feta cheese, crumbled
• 75 g (2.6 oz)Greek Kefalotyri or Gruyère cheese, grated
• 2medium eggs
• 2egg yolks
• 1/5 tspground nutmeg
• 350 g (12.3 oz)elbow macaroni
• 1 tbspsalt
• 35 g (1.2 oz)Greek Kefalotyri or Gruyère cheese, grated

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (355°F).

2. 2

   Make the roux

   In a small saucepan over low heat, melt 60 g of butter. Whisk in the flour, raise the heat to medium and cook, stirring frequently, for 2 minutes. Turn the heat back to low.

3. 3

   Add the milk

   Pour in the warm milk in batches, stirring after each addition until the mixture is smooth before adding more. Keep whisking until the flour lumps have dissolved and the sauce is a little thicker than double cream.

4. 4

   Finish the cream

   Take the pan off the heat and stir in the feta and 75 g of Kefalotyri or Gruyère. Add the eggs, egg yolks, ground pepper and nutmeg, then stir well.

5. 5

   Cook the pasta

   Boil the macaroni according to the packet instructions. Drain it and transfer it to a mixing bowl while it is still hot.

6. 6

   Combine and dish

   Add the cream mixture to the hot pasta and mix well. Transfer everything to a 28 x 18 cm (11 x 7-inch) baking dish.

7. 7

   Top the pie

   Smooth the surface with a spoon, pressing the macaroni beneath the cream. Sprinkle the remaining 35 g of grated Kefalotyri or Gruyère over the top.

8. 8

   Bake until set

   Bake on the middle rack for about 40–45 minutes, until the pie is set and nicely coloured on top.

9. 9

   Rest and serve

   Remove the dish from the oven and leave it on the counter for at least 30 minutes before cutting. Cut into 6 square portions and serve with extra grated cheese if you like.

What is makaronopita?

Makaronopita is a Greek savoury pie built around pasta rather than a pastry crust. This version bakes elbow macaroni in a rich, cheese-filled béchamel, then rests before being cut into squares.

Feta brings a tangy, salty note, while Kefalotyri—or the suggested Gruyère—adds a fuller cheese flavour. The sauce coats and binds the pasta, helping the pie hold its shape once cooled slightly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 625 calories, 23g protein, 57g carbs, 35g fat.

The macaroni supplies most of the carbohydrates, while butter and cheese contribute much of the fat; the cheese and eggs also provide protein. Pair a square with a generous serving of salad or vegetables to add freshness and balance the rich pie.

Building the béchamel

Roux: Cook the flour with the first portion of butter for the full 2 minutes, stirring often. This helps combine the two evenly before the milk goes in.

Milk: Add it gradually and make the sauce smooth between additions. Whisking patiently at this stage helps break up flour lumps and gives the sauce an even texture.

Choosing the cheese

Feta: Crumble it before adding so it disperses through the sauce. Its savoury tang balances the creamy base.

Kefalotyri or Gruyère: Either works in the sauce and as the grated topping. Keep the separately measured 35 g for the top, where it colours as the pie bakes.

Getting the pasta texture right

Pasta: Follow the packet directions, then drain the macaroni well. Mixing it with the sauce while still hot helps the cream coat it evenly.

In the dish: Press the pasta down so it sits beneath the cream, then smooth the surface. This keeps exposed pieces from drying out as the top bakes.

Checking the bake

Colour: Bake on the middle rack at 180°C until the top is nicely coloured. The stated baking time is about 40–45 minutes, though the visual cues matter too.

Set: The pie should be set rather than loose before it comes out of the oven. Rest it for at least 30 minutes so it is easier to cut into squares.

Serving the pie

A simple green salad or steamed vegetables make a fresh contrast to the creamy pasta and salty cheese. Serve the pie warm after its resting time, with extra grated cheese if desired.

The recipe makes six square portions. Allowing the dish to rest before slicing helps each piece keep its shape on the plate.

Recipe notes & tips

• Use warm milk so it incorporates smoothly into the roux.
• Add the milk in several batches and whisk each one smooth before continuing.
• Grate the topping cheese finely so it spreads evenly over the surface.
• Drain the macaroni well before mixing it with the cream.
• Use a timer to ensure the pie rests for at least 30 minutes before cutting.

Variations

• Use Gruyère: Substitute it for Kefalotyri wherever the recipe calls for that cheese.
• Add herbs: Stir chopped parsley into the pasta and cream mixture for a fresh note.
• Add black pepper: Season the cream with ground pepper to taste.
• Serve with greens: Pair each portion with a crisp green salad for contrast.
• Make individual portions: Divide the mixture between smaller ovenproof dishes and check them for doneness as they bake.

Common mistakes to avoid

• Adding all the milk at once: Pour it in batches and whisk each addition smooth to help prevent lumps.
• Skipping the roux cooking time: Cook the flour and butter for 2 minutes, stirring frequently.
• Leaving the pasta exposed: Press it beneath the cream before adding the cheese topping.
• Cutting too soon: Rest the pie for at least 30 minutes so it can set before serving.
• Overbaking for colour alone: Check that the pie is set and nicely coloured at around 40–45 minutes.

How to store

Refrigerate leftover pie in a covered container and eat within 3 days. Reheat portions until hot throughout in the oven or microwave; the top may soften after refrigeration.

Frequently asked questions