Tuesday, March 29, 2011

Greek Mac n' Cheese

OMG! Well the reason why I used that word...is because it is actually in the dictionary now (that was an FYI from Beefy).  Anyways tonight at the lovely home of Bethany and Dan we decided to make this Greek mac n' cheese.  I haven't had mac n' cheese in soooo long, and I'm not trying to make so many fat kid recipes, but apparently that is my current trend.  I worked out today for the first time in 9 days because of vacation at the beach and in Cali....it was exhausting to say the least, but it also definitely justifies this meal.  This recipe is adapted from Steamykitchen, an awesome blog that I love following.

Serves 6 (healthy portions)

The Ingredients
1 pound whole wheat penne pasta
2 cups Havarti cheese
8 oz Feta cheese
3/4 red onion, chopped
5 cloves garlic, minced
1 bag spinach, roughly chopped
1 tablespoon capers, chopped
1/4 cup Kalamata olives, chopped
1/2 cup sun-dried tomatoes, chopped
3 cups milk
3 tablespoons wheat flour
2 tablespoon butter
1/2 cup Italian bread crumbs
olive oil
salt and pepper

The Process
1.  Boil noodles till done (according to the package).  Preheat the oven to broil.

2.  In a skillet warm up oil over medium high heat and add red onion.  After 4 minutes add garlic cook for 2 minutes.  Then add the spinach, and cook till wilted about 2 minutes, take off heat and set aside.

3.  In medium saucepan heat butter over medium heat until melted.  Add flour and whisk until light golden brown, about 4 minutes. 

4.  Add 4 cups milk to the saucepan and turn up to high to bring to boil while constantly stirring.

5.  When boiling reduce heat to simmer for 5 minutes.  Take off the stove and add cheeses and stir 'till mostly disolved/melted into sauce.  The Feta cheese won't fully melt in saucepan.

6.  In meantime grease large casserole dish, put in cooked noodles, capers, dill, sun-dried tomatoes, olives, spinach/onion/garlic mix and stir thoroughly.

7.  Then add cheese mixture to casserole dish, pour over top then stir in cheese sauce 'till all is fully covered.  Spread bread crumbs over the top and put in oven (broil) for about 5 minutes but watch it very carefully as to NOT burn the top.

8.  Definitely let it sit for at least 5 minutes before serving so that it can coagulate like blood.

I also made some lovely veggies that went with the Greek theme.....will follow.

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