GREEK MAC AND CHEESE
Greek Mac and Cheese, a healthy twist on a comfort food classic made in a creamy cheese sauce with whole wheat pasta, tomatoes, spinach, olives and Feta cheese.
Provided by Gina
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. When boiling, add macaroni and boil until just under al dente according to package directions.
- Meanwhile, preheat oven to 375 degrees. Spray a deep casserole dish (roughly 8 ½ " x 10 ½ ") with cooking spray and set aside.
- In a medium sauce pot over medium-high heat, melt butter.
- Add red onion and sauté until softened, about 3 minutes. Add garlic and sauté 1 minute more.
- Sprinkle flour over the top and stir, cooking 2-3 minutes more.
- Add the milk whisk until boiling.
- Remove from heat and add mozzarella and 1/3 of the feta. Stir until mostly melted.
- Add oregano, marjoram, pepper, diced tomatoes, olives and spinach. Stir to combine, add 1/4 teaspoon salt, or more as needed.
- Transfer everything to the casserole dish. Top with the remaining feta cheese.
- Bake 20 to 22 minutes or until top golden. Garnish with dill or parsley.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 341 kcal, Carbohydrate 43 g, Protein 16 g, Fat 13 g, SaturatedFat 7.5 g, Cholesterol 39 mg, Sodium 507 mg, Fiber 5 g, Sugar 7 g
30-MINUTE GREEK MAC AND CHEESE
This is a super easy Greek style baked mac and cheese with a simple 'sauce' made of evaporated milk and eggs - not flour. Packed with spinach and feta cheese and topped with crispy panko crumbs, it tastes a bit like a Greek spinach and cheese pie! The best part? It's on the table in just 30 minutes!
Provided by Helen
Categories Easy mid-week meal
Time 30m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 220C/430F.
- Cook the macaroni according to the packet instructions, then drain and tip back into the pan. Stir through a drizzle of oil and put a lid on the pan to stop it sticking and drying out.
- Meanwhile, pulse the cheeses, milk, eggs and nutmeg (if using) in a food processor until combined (about 10 seconds). Set aside.
- Wilt the spinach in a roughly 10 inch/26 cm cast iron skillet/frying pan (if you have one - see notes) for a few minutes, then tip into the pan with the pasta.
- Add the evaporated milk 'sauce' and combine well, then pour into the cast iron pan. Smooth down, then sprinkle evenly with the breadcrumbs and parmesan.
- Bake for about 15 minutes or until nicely golden and bubbling. Serve immediately.
Nutrition Facts : Calories 466 kcal, Carbohydrate 44 g, Protein 24 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 124 mg, Sodium 622 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
GREEK MACARONI AND CHEESE
Make and share this Greek Macaroni and Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°; bring 6 quarts of salted water to a boil; add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl.
- To blanch the spinach: bring 4 quarts salted water to a simmer over med-high heat; have ready a large bowl of ice water and a slotted spoon; add spinach to simmering water (in three or 4 batches) and submerge it.
- Let cook about 15 seconds, remove with the slotted spoon, and plunge into the ice water; let spinach cool completely, drain it, and squeeze out the excess water; if the leaves are large, chop them into bite-sized pieces; set aside.
- In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper (blend in two batches, if needed); this will not be completely smooth; there will be very small chunks of cheese remaining.
- Stir the cheese mixture into the cooked macaroni; then add the minced rosemary and thyme, garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach.
- Transfer mixture to a 13x9 inch baking dish; sprinkle with parmesan cheese and the mixed herbs.
- Bake on the middle shelf 25-30 minutes until the pasta is heated through and the top is slightly browned.
GREEK-STYLE MAC & CHEESE
Put a spin on a favorite. For an aromatic, Greek-style macaroni and cheese dish, add oregano and garlic, then sprinkle with feta.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Prepare Dinner as directed on package.
- Add oil, oregano and garlic; mix well. Spoon into microwaveable dish; sprinkle with feta. Microwave on HIGH 2 min.
- Top with olives.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
GREEK LAMB & MACARONI BAKE
A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
- Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
- Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
- Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.
Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
GREEK MAC AND CHEESE
Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. I have tweaked just a bit. You may add more veggies if you like(mushrooms and zucchini are good). Adapted from Saveur magazine(issue#129).
Provided by Sharon123
Categories One Dish Meal
Time 1h15m
Yield 8-10
Number Of Ingredients 17
Steps:
- Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tablespoons butter into a small bowl and combine; set aside.
- Bring a 6 quart 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 the remaining butter in a 4 quart 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, 10 to 15 minutes. Remove pan from the heat. Stir in cheese, cinnamon, and nutmeg and season with salt and pepper; set bechamel sauce aside.
- Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and bell peppers and cook, stirring often, until soft, 3 to 4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved bechamel sauce, the dill, and the reserved pasta and move the 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.
GREEK MAC N CHEESE
Greek Mac & Cheese Casserole | Recipe by MYFITNESSPAL'S RECIPES AUGUST 10, 2017 SHARE IT: 905138 Greek Mac & Cheese Casserole | Recipe Feta cheese, along with tons of spinach and scads of herbs, means this green-packed version of mac and cheese has plenty of flavor without a heavy cream sauce. You can prep it to the point of baking up to 2 days ahead; keep it covered and chilled and pop it in the oven just before you're ready to eat.
Provided by joyce_ringer
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Bring a large stockpot of water to a boil. Cook the pasta according to box directions, drain and set aside.
- Meanwhile, heat a pot over medium heat. Add 1/3 cup water and the spinach. Cover, reduce heat to low and cook until spinach is wilted and tender, about 5 minutes. Drain and rinse with cold, running water to cool. Use your hands to squeeze as much liquid out of the spinach as possible; working in small handfuls. Fluff the spinach back up a bit, place in a large bowl and set aside.
- Return the pot to medium-high heat, add the oil, onions, scallions and salt. Cook, stirring, until tender and translucent, about 5 minutes. Add to the spinach. Toss in the parsley and dill. Stir everything together. Add the pepper and nutmeg; stir to combine.
- Add 3/4 of the cheeses. Stir to mix. Add the pasta; stir to combine.
- Coat an 8-by-8 baking dish with cooking spray. Dump the mixture into the dish, top with the remaining cheese and bake until browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 473.9, Fat 18.8, SaturatedFat 10.1, Cholesterol 46.4, Sodium 829, Carbohydrate 54.4, Fiber 5.4, Sugar 4.6, Protein 23.3
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