This classic Romanian mac and cheese recipe uses only three ingredients and is made in a skillet. You can serve it with sugar - the traditional way - or without it.
I grew up with Romanian mac and cheese, or macaroane cu branza - one of the most popular Romanian comfort foods, especially among kids.
Macaroni and cheese are comfort food worldwide; there must be a billion recipes and variations out there. Why another one? Well, you have to know the Romanian version as well.
It is slightly different from the creamy American version. It is made in a cast iron skillet, and the cooked macaroni mixed with cheese is lightly fried before serving. And the best part about the recipe? You serve the noodles sprinkled with sugar! Heaven for any child! Sugar for lunch!
What other dishes do Romanian kids love? Romanian Pea and Chicken Stew, Romanian cornuri, or Biscuit Salami.
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Recipe ingredients
Pasta: Traditionally, this pasta dish is made with elbow macaroni, often called melcisiori in Romania. However, any short-shaped pasta is fine.
Cheese: My grandmother used to always make this dish with telemea – that is a Romanian kind of feta made of cow's or sheep's milk. It comes in big white blocks and has different degrees of saltiness and creaminess. Feta is a very close substitute, either cow or sheep feta.
- Alternatively, use Gouda or Cheddar instead. It's not traditional and definitely another flavor, but it's good! I've done it, and it tastes great!
- I've also cooked this dish with different kinds of cheese I found in the fridge. It is cheese; after all, you cannot really go wrong with cheese!
Sugar makes this dish special, contrasting the salty cheese and the sweet sugar. It is optional but so good! Try it first to see if you like it. I grew up with it, and I adore it, but don't sprinkle your whole plate with sugar before trying it first on a smaller portion.
See the recipe card for full information on ingredients and quantities.
How to make Romanian mac and cheese?
- Step #1: Cook the noodles according to the packet's instructions and drain them.
- Step #2: Add them to a cast iron pan and mix with the crumbled (grated) cheese.
- Step #3: Fry in a bit of oil until you get those crispy and delicious golden brown spots here and there.
That is the big secret of my grandma's mac and cheese: those crispy brown spots, the contrast between the soft, comforting noodles, and those crunchy and hearty brown spots! And the sugar!
Try these Romanian Cheese Crackers or Saratele, too.
Store and reheat
Refrigerate leftover Romanian mac and cheese in an airtight container for 3-4 days.
Reheat on the stove top, adding a tiny splash of milk to stop them from catching too much at the bottom of the pan. You can also reheat them in the microwave.
However, I usually eat the leftovers at room temperature.
Romanian Mac and Cheese
Ingredients
- 1 lb elbow macaroni or other short pasta shapes, 500 g
- 10.5 oz feta cheese or Romanian telemea, 300 g, Note
- 2 tablespoons vegetable oil not olive oil
- sugar optional to serve
Instructions
- Cook macaroni: Bring a large pot of water to a boil. Add a large pinch of salt and the pasta. Cook according to the packet's instructions. Drain.1 lb elbow macaroni/ 500 g
- Cheese: In the meantime, grate or crumble the cheese.10.5 oz feta cheese / 300 g
- Cook mac and cheese: Heat the oil in a large cast iron skillet or another large pan. Add the noodles and the cheese to the pan and mix very well. Add some salt if the feta you use is not very salty or if you use another kind of cheese.2 tablespoons vegetable oil
- Fry the macaroni and cheese until crispy golden brown spots start to appear here and there. Stir often. Stop when the cheese is melted, and you think that the macaroni has enough golden brown spots, about 10 minutes.
- Serve immediately, either plain or sprinkled with sugar. Try the sugar version on a smaller portion to see if you like it. If you do (which you probably will), add more.
Susan Miller says
I am also Romanian on my father's side.My family from Bokavina. My mother's side from Germany. I grew up on Romanian stuffed cabbage but we called them Galushde and made them with ground pork, onions. We cooked them in soured water and serve with sour cream and mumalega.
Adina says
Nice to meet you, Susan. 🙂
Maria says
Hello!!
Just found your blog as I was researching Pasta recipes in Romania for a video my husband and I are making. Hope we can easily find it in restaurants so we can film, and find some more info about behaviors around this dish, like, is it eaten for lunch or dinner, part of celebrations? just daily meal, and so on.
Thank you for all the great info and recipe here!
Adina says
Hi Maria. Thank you for the comment. I'm not sure you can find macaroane cu branza in restaurants, at least I've never seen the dish on a menu. It's the kind of dish that people eat at home, I suppose. I wish you luck!
Laura Dembowski says
I love that this is so easy. It looks incredibly comforting as well.
Adina says
Thank you, Laura. One of my favorite childhood dishes!