Cheesy Macaroni and Cheese with Spinach and Feta
One of the best homemade mac n' cheese I've ever had. The flavor of the sauce was excellent. Instead of provolone I use asiago cheese. The bits of feta and spinach made for nice variety. Bread crumb topping added another layer of crunchy texture.
2 bags, 16 ounces
or to taste, minced
freshly chopped, or 2 teaspoons dried
salt and black pepper
pasta, elbow macaroni
bread crumbs, whole wheat
or whole grain, fresh
In large pot, cook spinach with 1½ to 2 tablespoons water over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve, press out moisture. Chop and set aside.
In saucepan, heat oil over medium heat, cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano, cook for 1 minute.
Sprinkle with flour, cook, stirring for 1 minutes. 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 provolone, ⅓ cup of the feta and the romano cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta until still slightly firm in center, 6 minutes.
Drain, reserving ½ cup of the cooking liquid. Return pasta to pot. Stir in milk mixture, liquid, and reserved spinach. Transfer to greased 13 by 9-inch glass baking dish.
Combine bread crumbs with remaining butter, sprinkle over pasta. Top with remaining feta cheese.
Bake on baking sheet in 375℉ (190℃) degrees oven until bubbly and golden, 30 to 35 minutes.