Armenian Macaroni and Cheese (Mock Sou Boreg / Poohree Macaron)
A family favorite, this Armenian macaroni and cheese is the easiest baked mac and cheese recipe you'll ever try. It’s sometimes called mock sou boreg (fake water boreg/borek) or poohree macaron (oven macaroni). This egg noodle mac and cheese freezes beautifully, and is great for entertaining.
Servings: 6 servings
- 12 ounces wide or extra-wide egg noodles
- 2 tablespoons unsalted butter
- 12 ounces Feta cheese grated or crumbled
- 2 large eggs beaten
- ⅓ cup chopped flat-leaf parsley
- 2 ½ cups milk
- 1 ¼ cups dry breadcrumbs
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Preheat the oven to 360°F. Grease a 9-by-13-inch baking dish or pan with pan spray or butter (alternatively you can use a slightly smaller pan if you want the pieces to be a bit taller). Dust the bottom of the pan with ⅓ to ½ cup of the bread crumbs to evenly coat.
To a pot of boiling, salted water, add the noodles and cook for about 6 to 8 minutes (depending on the width of the egg noodles), or until al dente.
Drain in a colander and then return to the pot, off the heat. Add the butter and stir until melted. Mix in the Feta cheese, beaten eggs, parsley, milk and some salt and pepper to taste (do not over-salt as the cheese is quite salty).
Pour the cheesy egg noodles into the prepared baking dish. Use the back of a spoon to lightly spread and even out the noodles in the dish so they are fairly even.
Add the olive oil to the remaining bread crumbs and lightly toss with your fingers. Generously spread the bread crumbs over the top of the noodles.
Bake for about 40 to 50 minutes minutes, or until the pasta has set up nicely and the bread crumbs are light golden. Turn on the broiler and broil for a couple minutes to toast the bread crumbs further, so they are a dark golden brown.
Remove from the oven and let cool slightly before cutting into 12 large or 24 small square pieces and serving.
- If making this dish ahead, let it cool completely before cutting it into pieces, and then reheat for service (it will cut more easily when cold).
- This baked macaroni and cheese freezes very well. Cut it into pieces, arrange in a Tupperware and freeze, OR place pieces so they're not touching on a sheet pan or tray, freeze, then place frozen pieces in a freezer bag for storage. Thaw completely in the refrigerator before reheating.
- To reheat: Arrange squares on a greased baking sheet with a little space in between the pieces (so the air circulates around them and heats them evenly) and heat in a toaster oven or oven at 400 degrees F until heated through and crispy. The exact amount of time will vary on the size of the squares and how crispy you like them.
- You could swap out some of the feta for other cheeses. We always make it with 100% feta but you could try adding some mild melting cheeses like mozzarella, Muenster, or Monterey Jack.
- This recipe can easily be doubled by using a larger pan. We use a 12-by-18-inch pan when we double this recipe, which is often. The bake time will stay the same.
Serving: 2large or 4 small pieces | Calories: 421kcal | Carbohydrates: 60g | Protein: 25g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 187mg | Sodium: 860mg | Potassium: 167mg | Fiber: 4g | Sugar: 11g