Greek Mac And Cheese Recipes

30-MINUTE GREEK MAC AND CHEESE

Steps:

• Pre-heat the oven to 220C/430F.
• Cook the macaroni according to the packet instructions, then drain and tip back into the pan. Stir through a drizzle of oil and put a lid on the pan to stop it sticking and drying out.
• Meanwhile, pulse the cheeses, milk, eggs and nutmeg (if using) in a food processor until combined (about 10 seconds). Set aside.
• Wilt the spinach in a roughly 10 inch/26 cm cast iron skillet/frying pan (if you have one - see notes) for a few minutes, then tip into the pan with the pasta.
• Add the evaporated milk 'sauce' and combine well, then pour into the cast iron pan. Smooth down, then sprinkle evenly with the breadcrumbs and parmesan.
• Bake for about 15 minutes or until nicely golden and bubbling. Serve immediately.

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.