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Cheesy Macaroni and Cheese with Spinach and Feta

 
Cheesy Macaroni and Cheese with Spinach and Feta
560

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.

Yield

8

servings

Prep

20

min

Cook

55

min

Ready

85

min

Trans-fat Free, Good source of fiber
 

Ingredients

500 grams spinach
2 bags, 16 ounces
2 tablespoons olive oil
or butter
1 each onions
finely chopped
3 cloves garlic
or to taste, minced
2 tablespoons oregano
freshly chopped, or 2 teaspoons dried
*
4 tablespoons all-purpose flour
4 teaspoons dijon mustard
4 cups milk
¼ teaspoon salt and black pepper
*
¼ teaspoon nutmeg
*
2 cups provolone cheese
shredded
*
1 ¼ cups feta cheese
crumbled
1 cup romano cheese
grated
*
4 cups pasta, elbow macaroni
whole wheat
*
1 ½ cups bread crumbs, whole wheat
or whole grain, fresh

Directions

In large pot, cook spinach with 1½ to 2 tablespoons water over medium-high heat, stirring once, until wilted, about 3 minute.

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.

 

* not incl. in nutrient facts

Reviews

+1

about 7 years

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.

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 27240% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 540mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 25g
Vitamin A 124% Vitamin C 33%
Calcium 37% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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