Greek Mac N Cheese Recipes

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°; 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 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.

GREAT MAC AND CHEESE

Steps:

• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in flour and salt and cook, stirring constantly, for 2 minutes more.
• Add milk and macaroni to saucepan, and bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally.
• Mix in cheese, and stir until cheese melts.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

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 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.

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.