Greek Mac and Cheese
"Greek Mac and Cheese offers a nutritious spin on a beloved comfort dish, featuring a luscious cheese sauce paired with whole wheat pasta, vibrant tomatoes, fresh spinach, briny olives, and tangy Feta cheese."
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Ingredients
- Kosher salt
- ½ cup red onion
- 3 garlic cloves
- ¼ cup all-purpose flour
- 2 cups low fat milk
- ½ cup shredded part-skim mozzarella
- 5 ounces crumbled feta cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram or thyme
- Freshly ground black pepper
- 1 1/2 cups quartered cherry or grape tomatoes
- 10 pitted Kalamata olives
- 3 cups fresh baby spinach
- Fresh dill or parsley
- 1 ½ tablespoons unsalted butter
- Cooking spray
- 8 ounces Delallo's 100% Organic Whole Wheat Elbow Past
Instructions
- 1
Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Once boiling, toss in the macaroni and cook until just shy of al dente, following the instructions on the package.
- 2
At the same time, preheat your oven to 375 degrees Fahrenheit. Lightly coat a deep casserole dish (approximately 8 ½” x 10 ½”) with cooking spray and set it aside for later use.
- 3
In a medium saucepan set over medium-high heat, allow the butter to melt completely.
- 4
Introduce the chopped red onion to the pan and sauté for about 3 minutes until it becomes tender. Then, add the minced garlic and continue to sauté for an additional minute.
- 5
Dust the surface with flour and mix well, cooking for another 2-3 minutes to create a roux.
- 6
Gradually pour in the milk, whisking continuously until the mixture reaches a boil.
- 7
Take the pot off the heat and incorporate the mozzarella cheese along with one-third of the feta. Stir until the cheese is mostly melted and creamy.
- 8
Mix in the oregano, marjoram, pepper, diced tomatoes, olives, and spinach. Combine thoroughly and season with 1/4 teaspoon of salt, adjusting to taste if necessary.
- 9
Pour the mixture into the prepared casserole dish, spreading it evenly. Crumble the remaining feta cheese on top.
- 10
Bake in the oven for 20 to 22 minutes, or until the top is golden brown. Finish with a sprinkle of fresh dill or parsley as a garnish.