Greek Mac and Cheese
User Reviews
4.8
Greek Mac and Cheese
Description
Greek Mac and Cheese combines whole wheat elbow pasta with a cheese sauce made from butter, sautéed red onions, garlic, milk, mozzarella, and part of the feta cheese. The sauce is seasoned with oregano, marjoram, and black pepper and contains cherry tomatoes, kalamata olives, and fresh spinach stirred in for vibrant color and flavor. After assembling in a casserole dish topped with the remaining feta, the dish is baked until the top is golden and the sauce thickens. The result is a creamy, cheesy pasta bake with a Mediterranean character from the feta, herbs, and olives.
The texture features tender pasta with a smooth sauce that offers contrasting flavors from the salty feta and sharp herbs combined with the fresh vegetables. Baking develops a light crust on top while keeping the interior moist. This dish works well as a main or a hearty side, suitable for those looking to enjoy mac and cheese with a Mediterranean influence.
This recipe does not include specific storage or reheating instructions, but the components suggest it can be reheated gently to preserve the spinach and texture. The use of whole wheat pasta adds a nuttier flavor and extra substance compared to regular pasta.
Ingredients
- kosher salt
- 8 ounces whole wheat elbow pasta Delallo's 100% Organic
- cooking spray
- 1 ½ tablespoons butter unsalted
- ½ cup red onion (chopped)
- 3 garlic minced, cloves
- ¼ cup all-purpose flour
- 2 cups milk low fat
- ½ cup mozzarella cheese shredded part-skim
- 5 ounces feta cheese divided, crumbled
- 1/2 teaspoon oregano dried
- 1/2 teaspoon marjoram dried or thyme
- black pepper to taste, freshly ground
- 1 1/2 cups cherry tomato quartered, or grape tomato
- 10 kalamata olives chopped, pitted
- 3 cups spinach chopped, fresh baby
- dill for garnish, or parsley, fresh
Instructions
- Bring a large pot of salted water to a boil. When boiling, add macaroni and boil until just under al dente according to package directions.
- Meanwhile, preheat oven to 375 degrees. Spray a deep casserole dish (roughly 8 ½ ” x 10 ½ ”) with cooking spray and set aside.
- In a medium sauce pot over medium-high heat, melt butter.
- Add red onion and sauté until softened, about 3 minutes. Add garlic and sauté 1 minute more.
- Sprinkle flour over the top and stir, cooking 2-3 minutes more.
- Add the milk whisk until boiling.
- Remove from heat and add mozzarella and 1/3 of the feta. Stir until mostly melted.
- Add oregano, marjoram, pepper, diced tomatoes, olives and spinach. Stir to combine, add 1/4 teaspoon salt, or more as needed.
- Transfer everything to the casserole dish. Top with the remaining feta cheese.
- Bake 20 to 22 minutes or until top golden. Garnish with dill or parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 341kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 7.5g | 38% |
| Cholesterol | 39mg | 13% |
| Sodium | 507mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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