Greek Mac N Cheese Recipes

GREEK MAC N CHEESE

Steps:

• Preheat oven to 375°F.
• Bring a large stockpot of water to a boil. Cook the pasta according to box directions, drain and set aside.
• Meanwhile, heat a pot over medium heat. Add 1/3 cup water and the spinach. Cover, reduce heat to low and cook until spinach is wilted and tender, about 5 minutes. Drain and rinse with cold, running water to cool. Use your hands to squeeze as much liquid out of the spinach as possible; working in small handfuls. Fluff the spinach back up a bit, place in a large bowl and set aside.
• Return the pot to medium-high heat, add the oil, onions, scallions and salt. Cook, stirring, until tender and translucent, about 5 minutes. Add to the spinach. Toss in the parsley and dill. Stir everything together. Add the pepper and nutmeg; stir to combine.
• Add 3/4 of the cheeses. Stir to mix. Add the pasta; stir to combine.
• Coat an 8-by-8 baking dish with cooking spray. Dump the mixture into the dish, top with the remaining cheese and bake until browned and bubbling, about 30 minutes.

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.

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 MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F.
• In microwave safe bowl or sauce pan combine milk, cream cheese, ricotta, Parmesan, feta, mozzarella/cheddar and Greek seasoning.
• Blend well and heat stirring to prevent burning.
• Add spinach, mushrooms, olives; stir thoroughly.
• Spray no-stick spray in baking dish, spread out macaroni and cover with cheese/veggie mix
• Bake for 35 minutes.

GREEK MAC AND CHEESE

Steps:

• Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tablespoons butter into a small bowl and combine; set aside.
• Bring a 6 quart pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.
• Heat the remaining butter in a 4 quart saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 to 15 minutes. Remove pan from the heat. Stir in cheese, cinnamon, and nutmeg and season with salt and pepper; set bechamel sauce aside.
• Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and bell peppers and cook, stirring often, until soft, 3 to 4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved bechamel sauce, the dill, and the reserved pasta and move the mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta.
• Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.