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Greek Macaroni & Cheese

Greek Macaroni & Cheese recipe image
This Greek-inspired macaroni and cheese elevates the classic comfort food with bright Mediterranean flavors. The creamy sauce is enriched with mild Fontina and salty, tangy Feta, while fresh spinach adds a vibrant pop of color and nutrients. Topped with a crunchy, onion-flavored Melba toast crust, this dish offers a delightful contrast of textures in every bite. It&# 226;ÂÂs a hearty, vegetarian-friendly main that feels luxurious yet simple enough for a busy weeknight. Perfect for family dinners or potlucks, this recipe brings a savory, satisfying twist to traditional pasta bakes, combining rich cheese flavors with the freshness of greens.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 518.3
Dietary: Low-fat, Vegetarian
Description
This Greek-inspired macaroni and cheese elevates the classic comfort food with bright Mediterranean flavors. The creamy sauce is enriched with mild Fontina and salty, tangy Feta, while fresh spinach adds a vibrant pop of color and nutrients. Topped with a crunchy, onion-flavored Melba toast crust, this dish offers a delightful contrast of textures in every bite. It&# 226;ÂÂs a hearty, vegetarian-friendly main that feels luxurious yet simple enough for a busy weeknight. Perfect for family dinners or potlucks, this recipe brings a savory, satisfying twist to traditional pasta bakes, combining rich cheese flavors with the freshness of greens.
Ingredients
  • 6 cups Elbow macaroni, uncooked
  • 1/3 cup All-purpose flour
  • 2 1/4 cups 1% low-fat milk
  • 3/4 cup Fontina cheese, shredded
  • 2/3 cup Feta cheese, crumbled
  • 1/2 cup Parmesan cheese, freshly grated
  • 3 oz Processed cheese (e.g., Velveeta), grated
  • 10 oz Frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 tsp Salt
  • 1/3 cup Melba toast, onion-flavored, crushed
  • 1 tbsp Reduced-calorie margarine
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC).
  2. 2
    Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. 3
    In a large saucepan, whisk together the flour and milk over medium heat.
  4. 4
    Cook, stirring constantly, until the mixture thickens and comes to a gentle simmer.
  5. 5
    Reduce heat to low. Stir in the Fontina, Feta, Parmesan, and processed cheese until completely melted and smooth.
  6. 6
    Fold the cooked macaroni, drained spinach, and salt into the cheese sauce until evenly combined.
  7. 7
    Spoon the mixture into a 2-quart casserole dish.
  8. 8
    In a small bowl, mix the crushed Melba toast with the margarine until the crumbs are coated.
  9. 9
    Sprinkle the toast mixture evenly over the top of the casserole.
  10. 10
    Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 518.3kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 21.4g107%
Cholesterol 93.5mg32%
Sodium 1108.2mg47%
Total Carbohydrate 26.2g9%
Dietary Fiber 0.5g2%
Sugars 9.5g
Protein 25.3g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350ðF for 15-20 minutes or microwave individual portions.

Variations: For a richer flavor, substitute whole milk for low-fat. You can also add diced tomatoes or Kalamata olives for extra Mediterranean flair.

Tip: Ensure the spinach is thoroughly squeezed dry to prevent the sauce from becoming watery.

Keywords: greek macaroni cheese, feta fontina pasta, spinach casserole, vegetarian main dish, mediterranean pasta bake, cheese sauce recipe, easy weeknight dinner, comfort food, elbow macaroni, melba toast topping, low fat cheese, family friendly meal, creamy pasta, oven baked macaroni, spinach and cheese, parmesan feta blend
Read it online: https://www.chefs-mate.com/recipe/greek-macaroni-cheese/