30 Minute Greek Mac And Cheese Recipes

GREEK MAC AND CHEESE

Greek Mac and Cheese image

Greek Mac and Cheese, a healthy twist on a comfort food classic made in a creamy cheese sauce with whole wheat pasta, tomatoes, spinach, olives and Feta cheese.

Provided by Gina

Categories Dinner

Time 1h

Number Of Ingredients 17

Ingredients

Kosher salt
8 ounces Delallo's 100% Organic Whole Wheat Elbow Past
Cooking spray
1 ½ tablespoons unsalted butter
½ cup red onion (chopped)
3 garlic cloves (minced)
¼ cup all-purpose flour
2 cups low fat milk
½ cup shredded part-skim mozzarella
5 ounces crumbled feta cheese (divided)
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram or thyme
Freshly ground black pepper (to taste)
1 1/2 cups quartered cherry or grape tomatoes
10 pitted Kalamata olives (chopped)
3 cups fresh baby spinach (chopped)
Fresh dill or parsley (for garnish)

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.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 341 kcal, Carbohydrate 43 g, Protein 16 g, Fat 13 g, SaturatedFat 7.5 g, Cholesterol 39 mg, Sodium 507 mg, Fiber 5 g, Sugar 7 g

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

Ingredients

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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