30 Minute Greek Mac And Cheese Recipes

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GREEK MAC AND CHEESE



Greek Mac and Cheese image

Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. I have tweaked just a bit. You may add more veggies if you like(mushrooms and zucchini are good). Adapted from Saveur magazine(issue#129).

Provided by Sharon123

Categories     One Dish Meal

Time 1h15m

Yield 8-10

Number Of Ingredients 17

3 slices crustless whole wheat bread, torn into small pieces
9 tablespoons unsalted butter, melted
kosher salt, to taste
8 ounces hollow pasta (penne or elbow macaroni)
1/4 cup flour
3 cups milk
4 cups grated graviera cheese (about 12 oz.-you may sub Romano OR Pecorino cheese ) or 4 cups kefalotyri cheese (about 12 oz.-you may sub Romano OR Pecorino cheese )
3/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
fresh ground black pepper, to taste
2 tablespoons extra-virgin olive oil
8 large shallots, finely chopped (or 4 small red onions)
1/4 cup chopped red bell pepper (or orange or green)
16 ounces Baby Spinach, roughly chopped
8 scallions, cut into 1/4-inch thick rounds
1/3 cup roughly chopped fresh dill
1 3/4 cups crumbled feta (about 8 oz.)

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.

GREEK MACARONI AND CHEESE



Greek Macaroni and Cheese image

Make and share this Greek Macaroni and Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb macaroni
1/2 lb spinach, washed and stemmed
1 1/2 lbs crumbled feta cheese (about 6 cups)
2 1/2 cups whole milk
2 tablespoons fresh lemon juice
2/3 cup olive oil
1 teaspoon kosher salt
2 teaspoons fresh ground black pepper
3/4 teaspoon minced fresh rosemary
2 teaspoons minced fresh thyme
1 tablespoon finely chopped garlic
1/2 teaspoon red pepper flakes
1/2 cup pitted black olives, coarsely chopped (optional)
1/2 lb cherry tomatoes, halved
1/2 cup grated parmesan cheese
1/4 cup mixed chopped fresh herb (such as parsley, thyme, and rosemary)

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.

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