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Cheesy Macaroni & Cheese with Spinach & Feta

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Cheesy Macaroni and Cheese with Spinach and 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 servings

Prep

20 min

Cook

55 min

Ready

85 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
500 grams spinach
2 bags, 16 ounces
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2 tablespoons olive oil
or butter
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1 onions
finely chopped
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3 cloves garlic
or to taste, minced
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2 tablespoons oregano
freshly chopped, or 2 teaspoons dried
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4 tablespoons all-purpose flour
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4 teaspoons dijon mustard
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4 cups milk
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¼ teaspoon salt and black pepper
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¼ teaspoon nutmeg
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2 cups provolone cheese
shredded
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1 ¼ cups feta cheese
crumbled
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1 cup romano cheese
grated
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4 cups pasta, elbow macaroni
whole wheat
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1 ½ cups bread crumbs, whole wheat
or whole grain, fresh
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Ingredients

Amount Measure Ingredient Features
5E+2 grams spinach
2 bags, 16 ounces
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3E+1 ml olive oil
or butter
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1 each onions
finely chopped
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3 cloves garlic
or to taste, minced
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3E+1 ml oregano
freshly chopped, or 2 teaspoons dried
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6E+1 ml all-purpose flour
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2E+1 ml dijon mustard
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946 ml milk
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1.3 ml salt and black pepper
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1.3 ml nutmeg
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473 ml provolone cheese
shredded
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296 ml feta cheese
crumbled
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237 ml romano cheese
grated
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946 ml pasta, elbow macaroni
whole wheat
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355 ml bread crumbs, whole wheat
or whole grain, fresh
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 27240% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 540mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 25g
Vitamin A 124% Vitamin C 33%
Calcium 37% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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