Cheesy Macaroni & Cheese with Spinach & Feta
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 servingsPrep
20 minCook
55 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
spinach
2 bags, 16 ounces |
|
| 2 | tablespoons |
olive oil
or butter |
|
| 1 |
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
spinach
2 bags, 16 ounces |
|
| 3E+1 | ml |
olive oil
or butter |
|
| 1 | each |
onions
finely chopped |
|
| 3 | cloves |
garlic
or to taste, minced |
|
| 3E+1 | ml |
oregano
freshly chopped, or 2 teaspoons dried |
*
|
| 6E+1 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
dijon mustard
|
|
| 946 | ml |
milk
|
|
| 1.3 | ml |
salt and black pepper
|
*
|
| 1.3 | ml |
nutmeg
|
|
| 473 | ml |
provolone cheese
shredded |
*
|
| 296 | ml |
feta cheese
crumbled |
|
| 237 | ml |
romano cheese
grated |
*
|
| 946 | ml |
pasta, elbow macaroni
whole wheat |
*
|
| 355 | ml |
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 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.
