Cheesy Macaroni and Cheese with Spinach and Feta

Ingredients

Ingredients

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.