Greek-Style Macaroni and Cheese

Revised 2014 Jan 18

4 servings


12 ounces fresh spinach
3 tablespoons butter
1 small onion, finely chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried summer savory
1 tablespoon fresh basil, finely chopped
2 tablespoons flour, all-purpose
2 teaspoons Dijon mustard
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 cup Provolone cheese, shredded
2/3 cup feta cheese, crumbled
1/2 cup Pecorino Romano cheese, grated
2 cups succhietta *
3/4 cup fresh bread crumbs


In large pot, cook spinach with 1 tbsp water over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and set aside. Reserve the liquid from the spinach for the pasta.

In saucepan, melt 2 tablespoons of the butter over medium heat; cook onion, oregano, and savory, stirring occasionally, until the onions are softened, about 5 minutes. Add garlic and fresh basil; cook for 1 minute. Sprinkle with flour; cook, stirring, for 1 minute. Stir in mustard.

Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 6 minutes. Sprinkle with salt, pepper and nutmeg. Stir in the cheeses until smooth.

Meanwhile, in large pot of boiling salted water, cook pasta until still slightly firm in centre, 6 minutes. Drain. Return pasta to pot. Stir in milk mixture and reserved spinach. Transfer to greased 11 x 7-inch glass baking dish.

Combine bread crumbs with remaining butter; sprinkle over pasta. Top with remaining feta cheese. Bake on baking sheet in 375F oven until bubbly and golden, 30 to 35 minutes.

* Lancia markets as Scoobi-Do

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