Name: Cypriot Makaronia tou Fournou (Μακαρόνια του Φούρνου)
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h 30 min
Yield: 8 to 10 servings
Cuisine: Greek
Ingredients: 500g long Greek macaroni for pastitsio, No. 2 if available; 18g fine sea salt, for the pasta water; 45ml extra virgin olive oil, divided, plus a little for the baking dish; 2 large eggs, lightly beaten, for the pasta; 120g halloumi, finely grated, for the pasta; 60g dried anari, finely grated, for the pasta; 1 teaspoon dried mint, rubbed between your fingers; 700g pork mince; 200g yellow onion, finely chopped; 2 garlic cloves, minced; 120ml dry red wine; 30g tomato paste; 300g ripe tomato, grated, or 300g canned crushed tomatoes; 1 cinnamon stick; 1 bay leaf; 7g fine sea salt, for the meat sauce; 1/2 teaspoon freshly ground black pepper; 20g flat-leaf parsley, chopped; 90g unsalted butter; 90g plain flour; 1 litre whole milk, warmed; 5g fine sea salt, for the bechamel; 1/4 teaspoon white pepper; 1/8 teaspoon freshly grated nutmeg; 2 large eggs, lightly beaten, for the bechamel; 80g halloumi, finely grated, for the bechamel; 40g dried anari, finely grated, for the bechamel; 30g halloumi, finely grated, for the top

Question 1

What is the difference between makaronia tou fournou and Greek pastitsio?

Accepted Answer

Makaronia tou fournou is the Cypriot version of pastitsio, built with long Greek macaroni, pork mince scented with cinnamon, and both halloumi and dried anari. This recipe works grated halloumi, dried anari, egg, and dried mint into the pasta layer, so every slice tastes distinctly Cypriot.

Question 2

Can I make makaronia tou fournou ahead of time?

Accepted Answer

Yes. Make the pork filling up to 2 days ahead and refrigerate it covered, or assemble the full makaronia tou fournou up to 24 hours ahead. Bake the chilled dish at 180°C and add 10 to 15 minutes to the 45 to 50 minute baking time.

Question 3

What can I use instead of dried anari in makaronia tou fournou?

Accepted Answer

Use extra finely grated halloumi if dried anari is unavailable, or combine halloumi with a little kefalotyri. Do not use fresh anari, because fresh anari is too wet for this baked pasta. Keep halloumi in the pasta layer for the proper Cypriot flavor.

Question 4

How do I know when makaronia tou fournou is baked enough?

Accepted Answer

Bake makaronia tou fournou at 180°C for 45 to 50 minutes. The bechamel should be deep gold in patches, the edges should look set and glossy, and the tall pasta bake should no longer look loose in the center before resting.

Question 5

Why does makaronia tou fournou need to rest before slicing?

Accepted Answer

Rest makaronia tou fournou for 30 minutes after baking so the pasta, pork mince sauce, and halloumi-anari bechamel settle into clean layers. Cutting straight from the oven makes the slice slump, even when the pasta bake has been cooked correctly.

Question 6

How do I store and reheat leftover makaronia tou fournou?

Accepted Answer

Store baked makaronia tou fournou leftovers in the refrigerator for 3 days. Reheat covered at 160°C until hot through, then uncover briefly so the bechamel topping firms again. The covered reheating step warms the pork and pasta without drying the slice.

Culinary Explorer

Cypriot Makaronia tou Fournou (Μακαρόνια του Φούρνου)

Ingredients

long Greek macaroni for pastitsio, No. 2 if available

fine sea salt, for the pasta water

extra virgin olive oil

Where cooking meets culture.

Ingredient	Quantity
long Greek macaroni for pastitsio, No. 2 if available	500g
fine sea salt, for the pasta water	18g
extra virgin olive oildivided, plus a little for the baking dish	45ml