Greek Mac and Cheese
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Truffled Macaroni and Cheese
Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. Read more about macaroni and cheese in our May 2010 story Elbow Room.
MAIN COURSE SIDE DISH CHEESE PASTA AMERICAN GREEK BAKE EASY RECIPES SAVORY
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Credit: Todd Coleman
3 slices crustless white bread, torn into small pieces
9 tbsp. unsalted butter, melted
Kosher salt, to taste
8 oz. hollow pasta, preferably elbow macaroni
¼ cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese (about 12 oz.)
¾ tsp. ground cinnamon
⅛ tsp. freshly grated nutmeg
Freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
8 large shallots, finely chopped
16 oz. baby spinach, roughly chopped
8 scallions cut into ¼”-thick rounds
⅓ cup roughly chopped fresh dill
1¾ cups crumbled feta (about 8 oz.)
1. Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.
2. Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10–15 minutes. Remove pan from heat. Stir in graviera, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.
3. Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, 3–4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.
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This article was first published in Saveur in Issue #129
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Ratings& Reviews (9)
by simplebites on 2010-05-17
Excellent! A perfect recipe for my Meatless Monday. Thanks, Saveur.
by lmckamey on 2010-06-21
Absolutely perfect. I added a bit more spinach and did not chop it, without issue.
by MATTIMOE on 2010-11-07
Really great recipe. The nutmeg stood out in a good way. I did add 16oz of pasta and that did not make a difference to the end product.
The dill added a freshness to the dish. While this was not as low maintenance of a recipe as the Southern Style Mac n Cheese, it was not difficult to make. That said, be sure to have your mise en place ready, which I did not. It will make this recipe that much easier to prepare.
I also did not chop the spinach, with no problem.
by efmalcolm on 2010-12-17
This recipe definitely took more prep and time than a regular weeknight meal, but it was super tasty. I had to punt on the cheese because I couldn”t find the recommended Greek cheese. Instead I used another grate-able Greek cheese and it worked just fine. I didn”t chop the spinach, either, without issue.
by CAROLANNBOOTH on 2011-01-20
This is very good. Next time I make it, though, I will only put in 2 c of cheese. Otherwise it is too thick. Also, I used swiss cheese and it worked fine. The other is too pricey for such a dish.
by JCRABTREE001 on 2011-06-19
Wow, the amount of onion really overpowers this dish. I only use 1-2 shallots and 2 tbsp. of chive