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Greek Mac and Cheese

A comforting twist on mac and cheese with tangy feta, olives, tomatoes, and spinach for a Greek-inspired bake.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • Kosher salt for boiling pasta and seasoning to taste
  • 8 ounces Delallo 100% organic whole wheat elbow pasta
  • Cooking spray for greasing the casserole dish
  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup red onion chopped
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups low-fat milk
  • 1/2 cup part-skim mozzarella shredded
  • 5 ounces feta cheese crumbled, divided (use about one-third in sauce and the rest for topping)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram or thyme
  • Freshly ground black pepper to taste
  • 1 1/2 cups cherry or grape tomatoes quartered
  • 10 Kalamata olives pitted and chopped
  • 3 cups fresh baby spinach chopped
  • Fresh dill or parsley for garnish

Instructions

  • Preheat the oven to 375°F (190°C). Grease an 8½ x 10½-inch deep casserole dish with cooking spray and set aside.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until just under al dente according to package directions. Drain and set aside.
  • Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the chopped red onion and sauté until softened, about 3 minutes.
  • Add the minced garlic and cook 1 minute more, stirring so it does not brown.
  • Sprinkle the flour over the onions and garlic and stir constantly for 2–3 minutes to cook the flour.
  • Gradually whisk in the milk and bring the mixture to a gentle boil, whisking until smooth and slightly thickened.
  • Remove the sauce from the heat and stir in the shredded mozzarella and one-third of the crumbled feta until mostly melted and combined.
  • Stir in the dried oregano, dried marjoram or thyme, freshly ground black pepper to taste, the quartered tomatoes, chopped Kalamata olives, chopped spinach, and about 1/4 teaspoon kosher salt (adjust more if needed).
  • Toss the drained pasta with the sauce until well combined, then transfer everything to the prepared casserole dish and spread evenly.
  • Sprinkle the remaining crumbled feta over the top and bake in the preheated oven for 20–22 minutes, or until the top is golden and the dish is heated through.
  • Remove from the oven and garnish with fresh dill or parsley before serving.

Equipment

  • Large Pot
  • Colander
  • Medium Saucepan
  • Whisk
  • 8½ x 10½-inch casserole dish
  • Measuring cups and spoons
  • spatula or wooden spoon

Notes

  • Use whole-wheat elbow pasta as specified for texture and flavor.
  • Adjust salt after tasting since feta and olives are salty.
  • Cook pasta slightly under al dente so it finishes in the oven without becoming mushy.
  • Substitute thyme for marjoram if desired.