Baked Mac and Cheese, the ultimate comfort food!
This mac and cheese recipe gets a Greek-style twist with spinach, creamy feta cheese, fresh parsley, and a creamy bechamel sauce. It’s a delicious baked pasta casserole to feed a crowd! Serve this Spanakopita mac and cheese as a holiday side dish for Thanksgiving, Christmas and everything in between.
The ingredient list for this baked mac and cheese recipe may seem long, but it’s mostly filled with pantry ingredients you likely have on hand. You’ll need:
▢12 ounces elbow pasta (or small pasta of your choice)
▢Kosher salt
▢2 tablespoons extra virgin olive oil
▢1 pound frozen spinach, thawed, drained, and rung out
▢1 small yellow onion, finely chopped
▢3 garlic cloves, minced
▢1 cup chopped parsley leaves, plus more for garnish
▢1 teaspoon minced thyme leaves
▢2 cups (8 ounces) crumbled feta cheese, divided
▢1 cup (4 ounces) grated mozzarella
▢3 tablespoons dried breadcrumbs
For the Greek Béchamel
▢⅓ cup extra virgin olive oil
▢⅔ cup all-purpose flour
▢½ teaspoon kosher salt, or more to taste
▢1/2 teaspoon pepper, or more to taste
▢¼ teaspoon ground nutmeg
▢4 cups low fat milk, warmed
▢2 large eggs
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Panicopita mac and cheese. It is the ultimate comfort food and a great pasta casserole to feed a crowd. It’s made of three simple layers. A velvety smooth bashimal sauce. Then we have the elbow pasta. No big deal. Where the spanicopa vibes come in is a perfect spinach filling. You’re going to layer this party together. Finish it up with a little more professional and some feta cheese. Stick it in the oven until golden brown. Cut it up and see it disappear. So delicious.
1 Comment
❤❤❤❤ Can I get that to go?😢