Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8-9 minutes. Drain.
Spoon the macaroni into a 2-qt. baking dish. Add oil and feta and stir to combine.
Mix together the egg and sour cream; season with salt and pepper to taste. Spoon the mixture over macaroni. Bake for 30 minutes. Enjoy!
Notes
~ Free Tip ~
Sub the oil with butter.
Use any type of small pasta.
It works well with whole wheat and gluten-free pasta.