How To Make Greek Mac and Cheese
Enjoy a plate of this creamy Greek mac and cheese, made with whole wheat pasta, vegetables, and a savory and gooey cheese sauce for a tastier bite!
- Kosher salt
- 8ozDelallo’s 100% Organic Whole Wheat elbow pasta
- cooking spray
- 1½tbspunsalted butter
- ½cupred onion,chopped
- 3garlic cloves,minced
- ¼cupall-purpose flour
- 2cupslow fat milk
- ½cupmozzarella,part-skim, shredded
- 5ozfeta cheese,divided, crumbled
- ½tspdried oregano
- ½tspdried marjoram,or thyme
- freshly ground black pepper,to taste
- 1½cupscherry tomatoes,or grape, quartered
- 10kalamata olives,pitted, chopped
- 3cupsfresh baby spinach,chopped
- fresh dill,or parsley, for garnish
Bring a large pot of salted water to a boil. When boiling, add the macaroni and boil until just under al dente according to package directions.
Preheat the oven to 375 degrees F. Spray a deep casserole dish, roughly 8½x10½-inch, with cooking spray and set aside.
In a medium saucepot over medium-high heat, melt the butter. Add the red onion and sauté for about 3 minutes until softened. Add garlic and sauté for 1 minute more.
Sprinkle the flour over the top and stir, cooking for about 2 to 3 minutes. Then, add the milk, whisk until boiling, then remove from heat.
Add the mozzarella and ⅓ of the feta, then stir until mostly melted. Add the oregano, marjoram, pepper, diced tomatoes, olives, and spinach. Stir to combine, then add ¼ teaspoon of salt, or more as needed.
Transfer the mixture to the casserole dish, then top with the remaining feta cheese.
Bake for about 20 to 22 minutes or until top golden.
Garnish with dill, serve, and enjoy!
- Calories: 358.75kcal
- Fat: 14.59g
- Saturated Fat: 7.48g
- Trans Fat: 0.12g
- Monounsaturated Fat: 4.75g
- Polyunsaturated Fat: 1.38g
- Carbohydrates: 42.56g
- Fiber: 2.64g
- Sugar: 8.08g
- Protein: 14.57g
- Cholesterol: 40.10mg
- Sodium: 543.50mg
- Calcium: 300.13mg
- Potassium: 402.97mg
- Iron: 1.58mg
- Vitamin A: 161.04µg
- Vitamin C: 8.93mg
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