Greek Cheese And Macaroni Recipes

GREEK MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onion, olives, feta cheese, salt, pepper and garlic. , In a small bowl, whisk oil and lemon juice. Pour over salad; toss to coat. Cover and refrigerate until chilled. Stir before serving.

GREEK LAMB & MACARONI BAKE

Steps:

• Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
• Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
• Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
• Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.

GREEK MAC AND CHEESE

Steps:

• 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.

GREEK PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

30-MINUTE GREEK MAC AND CHEESE

Steps:

• Pre-heat the oven to 220C/430F.
• Cook the macaroni according to the packet instructions, then drain and tip back into the pan. Stir through a drizzle of oil and put a lid on the pan to stop it sticking and drying out.
• Meanwhile, pulse the cheeses, milk, eggs and nutmeg (if using) in a food processor until combined (about 10 seconds). Set aside.
• Wilt the spinach in a roughly 10 inch/26 cm cast iron skillet/frying pan (if you have one - see notes) for a few minutes, then tip into the pan with the pasta.
• Add the evaporated milk 'sauce' and combine well, then pour into the cast iron pan. Smooth down, then sprinkle evenly with the breadcrumbs and parmesan.
• Bake for about 15 minutes or until nicely golden and bubbling. Serve immediately.

GREEK MACARONI AND CHEESE

Steps:

• Preheat oven to 350°; bring 6 quarts of salted water to a boil; add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl.
• To blanch the spinach: bring 4 quarts salted water to a simmer over med-high heat; have ready a large bowl of ice water and a slotted spoon; add spinach to simmering water (in three or 4 batches) and submerge it.
• Let cook about 15 seconds, remove with the slotted spoon, and plunge into the ice water; let spinach cool completely, drain it, and squeeze out the excess water; if the leaves are large, chop them into bite-sized pieces; set aside.
• In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper (blend in two batches, if needed); this will not be completely smooth; there will be very small chunks of cheese remaining.
• Stir the cheese mixture into the cooked macaroni; then add the minced rosemary and thyme, garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach.
• Transfer mixture to a 13x9 inch baking dish; sprinkle with parmesan cheese and the mixed herbs.
• Bake on the middle shelf 25-30 minutes until the pasta is heated through and the top is slightly browned.

MACARONI AND CHEESE WITH GREEK YOGURT AND SPINACH

Steps:

• Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.
• While the macaroni is cooking, place prosciutto on the prepared baking pan.
• Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.
• Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.
• Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.
• Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.
• Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.

GREEK CHEESE AND MACARONI

Steps:

• Boil rigatoni 10 minutes.
• Drain.
• Mix milk and whip cream together.
• Set aside 1 cup.
• In the same pan that you cooked the rigatoni pour in milk and whip cram mixture. Add salt and butter. Cook until the butter melts.
• Add rigatoni and cook slowly until the mixture gets thick.
• Spread half of mixture in greased 9 x 13 pan.
• Sprinkle with ½ cup parmesan.
• Add remaining rigatoni.
• Add remaining parmesan.
• Pour the one cup of milk and whip cream on top.
• DO NOT STIR.
• Bake 350 for 45 minutes to 1 hour.
• I like to bake until top gets a little brown.