Greek Style Mac 'n Cheese
Indulge in a melty, flavorful macaroni casserole filled with a luscious blend of Havarti and feta cheese, accented with the savory goodness of Kalamata olives, briny capers, and sun-dried tomatoes. This dish offers a delightful twist on traditional mac 'n' cheese, bringing together a harmonious mix of textures and Mediterranean-inspired flavors. A crunchy breadcrumb topping adds the perfect finishing touch to this comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 clove garlic, chopped fine
- One 10 ounce bag fresh bagged spinach, roughly chopped
- generous pinch of salt
- 3 tablespoons flour
- 3 cups milk
- freshly ground pepper
- 1/8 teaspoon freshly grated nutmeg
- 2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
- One 8 ounce package feta cheese, crumbled
- 1 - 12 ounce jar Kalamata olives, chopped
- 1 tablespoon capers
- 2 tablespoon sun-dried tomatoes, chopped
- 1/2 cup bread crumbs or panko crumbs
Instructions
- Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.
- While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.
- Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.
- Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.
Cook Time
0M
Prep Time
PT0M
Yield
6
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