Makaroni o Panir (ماکارونی و پنیر) – Persian-Style Macaroni and Cheese
A modern Iranian comfort dish: macaroni folded into a silky yogurt-milk custard with eggs, butter, and stretchy mozzarella. Baked until golden with a tender, creamy center and lightly crisp edges.
Printable Recipe Card
Servings: 6 · Total: 55 min · Difficulty: easy
Ingredients (quick list)
- 350 g Elbow macaroni (dry) (Or short tube pasta; cook to just shy of al dente)
- 18 g Kosher salt (For pasta water (about 1 tbsp))
- 60 g Unsalted butter (Plus 10 g to grease the baking dish)
- 360 ml Whole milk (Warm to room temperature for smoother mixing)
- 300 g Thick plain yogurt (strained if possible) (Full-fat for best texture and tang)
- 3 large Eggs (About 150 g without shells)
- 300 g Mozzarella cheese, shredded (Low-moisture mozzarella melts best; divide 200 g + 100 g)
- 6 g Fine sea salt (Adjust if your mozzarella is salty)
- 1.5 g Black pepper, freshly ground (About 1 tsp)
Steps (summary)
- Heat the oven to 190°C / 375°F with a rack in the middle. Grease a 23×33 cm (9×13 in) baking dish with 10 g butter, coating cor…
- Add 350 g macaroni and cook 1–2 minutes less than the package says, usually 6–7 minutes, stirring twice to prevent sticking. Re…
- Make the Persian-style custard base: in a bowl whisk 3 eggs for 20 seconds until uniform. Add 300 g thick yogurt and whisk smoo…
- Melt the remaining 40 g butter and let it cool for 2 minutes so it doesn’t scramble the eggs. Whisk the melted butter into the…
- Fold 200 g shredded mozzarella into the warm pasta. Pour in the custard and stir for 30–45 seconds until every piece is coated.…
- Bake uncovered at 190°C / 375°F for 25–30 minutes until the edges bubble and the top is lightly browned. For deeper color, broi…
Cultural Background
Makaroni dishes are a beloved weeknight staple in many Iranian homes, often adapted with local tastes and pantry staples. This yogurt-and-egg baked version reflects modern urban cooking, where tangy dairy and oven-baked casseroles meet familiar pasta comfort.
Equipment
💡 Tips
- Use thick, full-fat yogurt; thin yogurt can separate and create a watery bake.
- Undercook the macaroni slightly so it finishes cooking in the oven without turning mushy.
- If your mozzarella is very salty, reduce the added fine salt to 4 g.
- For extra creaminess, add exactly 60 ml reserved pasta water to the custard before mixing.
⚠️ Common Mistakes
❌ Overcooking the pasta before baking
💡 Why: The macaroni continues cooking in the custard, turning soft and gummy.
✅ Fix: Boil 1–2 minutes less than al dente and drain well; finish cooking in the oven.
❌ Using thin or low-fat yogurt
💡 Why: It can split under heat and release water, making the bake grainy and wet.
✅ Fix: Use thick full-fat yogurt or Greek yogurt; if needed, strain 10 minutes in a fine sieve.
❌ Adding hot butter directly to the eggs
💡 Why: High heat can partially scramble the eggs, creating bits in the sauce.
✅ Fix: Cool melted butter for 2 minutes, then whisk in steadily while mixing.
❌ Skipping the resting time after baking
💡 Why: The custard is still loose and will run when cut.
✅ Fix: Rest 10 minutes so the egg-yogurt mixture sets and slices cleanly.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat covered at 175°C / 350°F for 12–15 minutes (add 15–30 ml milk if dry). Freeze portions up to 1 month; thaw overnight in the fridge and reheat covered.
📅 Make Ahead
Assemble the dish (without baking) up to 12 hours ahead, cover tightly, and refrigerate. Let sit at room temperature 20 minutes before baking; add 5–10 minutes to bake time if still cold in the center.
🍽️ Pairs Well With
- Shirazi salad (cucumber
- tomato
- onion with lime)
- Torshi (Persian pickles) for acidity
- A side of fresh herbs (sabzi khordan) and radishes
Regional Variations
- Tehran (modern home style)Often baked as a casserole with extra mozzarella on top and served with Shirazi salad; black pepper is the main seasoning for a clean dairy-forward flavor.
- Azeri-influenced northwestSometimes enriched with more butter and a sharper melting cheese (kashkaval-style), producing a deeper savory aroma and a firmer, sliceable texture.
Ingredients
- 350 gElbow macaroni (dry) (Or short tube pasta; cook to just shy of al dente)
- 18 gKosher salt (For pasta water (about 1 tbsp))
- 60 gUnsalted butter (Plus 10 g to grease the baking dish)
- 360 mlWhole milk (Warm to room temperature for smoother mixing)
- 300 gThick plain yogurt (strained if possible) (Full-fat for best texture and tang)
- 3 largeEggs (About 150 g without shells)
- 300 gMozzarella cheese, shredded (Low-moisture mozzarella melts best; divide 200 g + 100 g)
- 6 gFine sea salt (Adjust if your mozzarella is salty)
- 1.5 gBlack pepper, freshly ground (About 1 tsp)
🔄 Substitutions
- Thick plain yogurt (300 g)→ Greek yogurt (300 g) or labneh (250 g + 50 ml milk)
- Mozzarella cheese (300 g)→ A mix of 200 g mozzarella + 100 g mild Kashkaval or low-salt provolone
- Whole milk (360 ml)→ 2% milk (360 ml) + 15 g extra butter
Instructions
- 1
Heat the oven to 190°C / 375°F with a rack in the middle. Grease a 23×33 cm (9×13 in) baking dish with 10 g butter, coating corners well. Bring a large pot of water to a rolling boil and dissolve 18 g kosher salt; keep the boil strong so the pasta cooks evenly.
- 2
Add 350 g macaroni and cook 1–2 minutes less than the package says, usually 6–7 minutes, stirring twice to prevent sticking. Reserve 120 ml pasta water, then drain thoroughly. Return the pasta to the pot off heat and toss with 20 g butter so the pieces stay separate and glossy.
- 3
Make the Persian-style custard base: in a bowl whisk 3 eggs for 20 seconds until uniform. Add 300 g thick yogurt and whisk smooth, then stream in 360 ml milk while whisking to avoid curdling. Whisk in 6 g fine sea salt and 1.5 g black pepper until fully dissolved.
- 4
Melt the remaining 40 g butter and let it cool for 2 minutes so it doesn’t scramble the eggs. Whisk the melted butter into the yogurt-milk mixture. If the mixture seems very thick, whisk in 30–60 ml of the reserved pasta water to reach a pourable consistency like heavy cream.
- 5
Fold 200 g shredded mozzarella into the warm pasta. Pour in the custard and stir for 30–45 seconds until every piece is coated. Transfer to the greased baking dish, pressing lightly to level. Sprinkle the remaining 100 g mozzarella evenly over the top for a golden, stretchy crust.
- 6
Bake uncovered at 190°C / 375°F for 25–30 minutes until the edges bubble and the top is lightly browned. For deeper color, broil 1–2 minutes, watching constantly. Rest 10 minutes before slicing; this sets the egg-yogurt custard so portions hold and stay creamy.
🪪 Recipe Passport
Cultural Background
Makaroni dishes are a beloved weeknight staple in many Iranian homes, often adapted with local tastes and pantry staples. This yogurt-and-egg baked version reflects modern urban cooking, where tangy dairy and oven-baked casseroles meet familiar pasta comfort.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
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