Fill a large pot with 5 liters of water and cook on high heat.
At the same time, heat up 4 tablespoons olive oil in another shallow pot and sauté the apaki for 1-2 minutes, until golden brown on both sides. Transfer it to a plate.
In the same pot, sauté the onions for 2-3 minutes on high heat. Add salt and freshly ground black pepper to taste.
Lower the heat and continue to sauté for another 8-10 minutes, until the onions are soft and start to caramelize.
Once the water in the large pot starts boiling, add 35 g salt and the MISKO Macaroni Pastitsio Golden Line. Stir with a fork and let the pasta boil for as long as indicated on the package.
Once the onions are caramelized, add the garlic and sauté for 1 minute. Put the apaki back into the pan and pour in the raki.
Allow the alcohol to evaporate and add the sprigs of thyme.
Once the pasta has boiled, transfer directly from the water into the pot with the onions and mix all ingredients together. Add a bit of the water from the pot in which the pasta was boiled (100 ml) and stir a bit longer.
Remove from the heat, sprinkle with half of the mizithra and stir.
Serve immediately with plenty of black pepper and more grated mizithra cheese.