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Greek Mac & Cheese

Pasta in a Feta cheese sauce with spinach
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Entrees and Favorite Rice Combinations, Side Dish
Cuisine American, Greek, vegetarian
Servings 6 to 8 servings

Equipment

  • 1 large saucepan to heat milk
  • 1 large pot to cook pasta
  • 1 3 quart casserole dish to bake the Mac & Cheese
  • 1 whisk and a spatula for stirring

Ingredients
  

  • 1 cup chopped onion
  • 2 TBLS butter or margarine
  • 2 teas. dry mustard
  • 1/2 teas. black pepper
  • 1/3 cup all-purpose flour
  • 2 1/4 cups milk
  • 2 oz. Shredded Fontina or swiss cheese
  • 4 oz. Greek Feta cheese, crumbled
  • 2 oz. grated Romano cheese I used Parmesan
  • 2 oz. processed cheese such as American or Velveeta I used a shredded Mexican cheese mix I had on hand.
  • 6 cups macaroni or your favorite pasta of choice (3 cups uncooked)
  • 1/4 teas. salt
  • 1 10 oz. package of frozen spinach, thawed, drained
  • 1/3 cup bread crumbs or panko
  • cooking spray or oil

Instructions
 

  • Preheat oven to 375 degrees
  • Sauté the onions in butter or margarine until soft and transparent. Turn off the heat.
  • Place the flour, dry mustard and pepper in the saucepan. Gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick (5 to 8 minutes). Add the cheeses, stirring frequently, until melted. Turn off the heat and add the spinach, salt and the pasta and mix together.
  • Put the mixture in your casserole dish that you have sprayed with cooking spray. Sprinkle the bread crumbs or panko over the mixture.
    Bake at 375 degrees for 30 minutes, or until bubbling.

Notes

I don't use processed cheese. I think you can get a smooth creamy sauce without it.
Keyword Greek, spinach and feta, milk