Greek macaroni and cheese is an easy-to-make dish perfect for the summer months. Macaroni is the ultimate comfort food for many people across the globe. The small tube-like elbow pasta made with durum wheat can be fashioned into many different dishes—not just Mac and Cheese.
Macaroni can sit well with any kind of food and ingredient, making it quite a useful food to have in your kitchen. You can cook it to make yourself a healthy meal, a guilt-ridden, indulgent meal, or a quick snack for untimely hunger. All you need is some recipes handy to make your favorite macaroni in no time.
Grecian Delight | Kronos Foods has prepared a recipe that would tantalize everyone’s taste buds in no time.
Ingredients for Greek Macaroni & Cheese
3 slices crust-less white bread, torn into small pieces
9 tbsp. unsalted butter, melted
Kosher salt, to taste
8 oz. hollow pasta, preferably elbow macaroni
1⁄4 cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese (about 12 oz.)
½ cup Greek Yogurt Tzatziki
3⁄4 tsp. ground cinnamon
1⁄8 tsp. freshly grated nutmeg
Freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
8 large shallots, finely chopped
16 oz. baby spinach, roughly chopped
8 scallions cut into 1⁄4″-thick rounds
1⁄3 cup roughly chopped fresh dill
1 3⁄4 cups crumbled feta (about 8 oz.)
Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.
Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon for about 10 to 15 minutes. Remove pan from heat. Stir in graviera or kefalotyri cheese, Greek Yogurt Tzatziki, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.
Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, about 3 to 4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes.
Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.