
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!
Serves:
Ingredients
- 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
Instructions
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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.
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Preheat the oven to 375 degrees F. Spray a deep casserole dish, roughly 8½x10½-inch, with cooking spray and set aside.
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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.
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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.
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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.
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Transfer the mixture to the casserole dish, then top with the remaining feta cheese.
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Bake for about 20 to 22 minutes or until top golden.
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Garnish with dill, serve, and enjoy!
Nutrition
- Calories:Â 358.75kcal
- Fat:Â 14.59g
- Saturated Fat:Â 7.48g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 4.75g
- Polyunsaturated Fat:Â 1.38g
- Carbohydrates:Â 42.56g
- Fiber:Â 2.64g
- Sugar:Â 8.08g
- Protein:Â 14.57g
- Cholesterol:Â 40.10mg
- Sodium:Â 543.50mg
- Calcium:Â 300.13mg
- Potassium:Â 402.97mg
- Iron:Â 1.58mg
- Vitamin A: 161.04µg
- Vitamin C:Â 8.93mg
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