Tested till perfect Greek-Style Macaroni and Cheese
Greek-Style Macaroni and Cheese
Photography by Jodi Pudge

Greek-Style Macaroni and Cheese

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: January 2011

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 46 minutes
  • Portion size 6 to 8

Ingredients

  • 2 bags (8 oz/250 g each) 2bags (8 oz/250 g each)fresh spinach
  • 1/3 cup 1/3cupbutter, melted
  • 1 1oniononions, finely chopped
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspchopped fresh oregano
  • 1/4 cup 1/4cupall-purpose flour
  • 4 tsp 4tspDijon mustard
  • 4 cups 4cupsmilk
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspnutmeg
  • 2 cups 2cupsshredded provolone cheese
  • 1-1/4 cups 1-1/4cupscrumbled feta cheese
  • 1 cup 1cupgrated Romano cheeseRomano cheese
  • 4 cups 4cupsScoobi-Do pasta
  • 1-1/2 cups 1-1/2cupsfresh bread crumbs
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large pot, cook spinach with 2 tbsp (30 mL) water over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and
set aside.

In saucepan, melt 1/4 cup (60 mL) of the butter 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 minute. 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, 1/3 cup (75 mL) of the feta and the Romano cheese until smooth.

Meanwhile, in large pot of boiling salted water, cook pasta until still slightly firm in centre, 6 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. Return pasta to pot. Stir in milk mixture, liquid and reserved spinach. Transfer to greased 13- x 9-inch (3 L) glass baking dish.

Combine bread crumbs with remaining butter; sprinkle over pasta. Top with remaining feta cheese. Bake on baking sheet in 375°F (190°C) oven until bubbly and golden, 30 to 35 minutes.

Nutritional Information Per each of 8 servings: about

cal 548 pro 27g total fat 28g sat. fat 17g
carb 49g fibre 3g chol 84mg sodium 1,056mg
potassium 583mg

% RDI:

calcium 65 iron 33 vit A 81 vit C 10
folate 89
All rights reserved. Transcontinental Media G.P. © 2014