Put a spin on the traditional macaroni and cheese — throw in a few of your favorite Mediterranean ingredients, and call it Greek mac and cheese. You may never go back to the old way again.
- Kosher salt
- 8 ounces elbow pasta
- Cooking spray
- 1 ½ tablespoons butter
- ½ cup red onion (chopped)
- 3 garlic cloves (minced)
- ¼ cup all-purpose flour
- 2 cups milk
- ½ cup shredded mozzarella
- 5 ounces crumbled feta cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Freshly ground black pepper (to taste)
- 1 1/2 cups quartered cherry or grape tomatoes
- 10 pitted Kalamata olives (chopped)
- 3 cups fresh baby spinach (chopped)
- Fresh dill or parsley (for garnish)
- 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 375º. 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.
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