Greek Mac and Cheese
This healthy baked Greek mac and cheese recipe with feta, spinach, and olives is an easy Mediterranean-inspired recipe for busy weeknights.
Prep: 45 minutes
Cook: 25 minutes
Total: 1 hour 10 minutes
Servings: 6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- ½ large red onion thinly sliced
- 1 large green bell pepper thinly sliced
- 1 large red bell pepper thinly sliced
- 1 tablespoon minced garlic (about 6 garlic cloves)
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- 1 cup pita chips crushed
- 10 ounces frozen spinach thawed (1 package)
- ½ cup sundried tomatoes
- 2 cups non-fat milk divided
- ¼ cup all purpose flour
- 1 ½ cups extra-sharp white Cheddar cheese shredded, about 6 ounces
- 1 ½ cups low-fat cottage cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese about 4 ounces
- ¼ cup sliced Kalamata olives chopped
- 12 ounces whole-wheat elbow macaroni or penne
- ¼ cup chopped fresh parsley or fresh dill or thyme for serving
Instructions
- In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the onions and cook until beginning to turn translucent, 5-8 minutes. Add red bell pepper, green bell pepper, and garlic and cook until the peppers are tender, about 8 additional minutes. Add red wine vinegar and cook 2 additional minutes. Set aside.
- Bring a large pot of water on to boil. Place rack in center of the oven and preheat oven to 400°F. Coat a 3-quart baking dish with cooking spray. (A deep 9x9-inch pan will work as well.)
- Mix breadcrumbs, remaining 1 tablespoon olive oil, and oregano in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. Place sundried tomatoes in a small bowl and cover with boiling water (this will rehydrate the tomatoes). Set aside.
- In a large, heavy saucepan, heat 1 3/4 cups milk over medium-high heat until steaming (do not boil). In a small bowl, whisk together the remaining 1/4 cup milk and flour until smooth.
- Add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens; about 3 to 5 minutes. Remove from heat and stir in the cheddar until melted. Stir in cottage cheese, salt, and pepper.
- Cook pasta for 6 minutes, until not quite tender. (It will continue to cook during baking.) Drain pasta, then add to cheese sauce; mix well. Drain the sundried tomatoes, then fold them into the mixture, along with the sautéed onions and peppers, spinach, feta cheese, and olives. Spoon the mixture into the prepared baking dish, then top with crushed pita chips.
- Bake the casserole until bubbly and golden, 25 to 30 minutes, checking at the 15-minute mark to ensure that the pita chips are not toasting too quickly (if they are, cover the pan with foil and continue baking). Garnish with chopped parsley and serve warm.
Notes
- MAKE AHEAD: Greek mac and cheese can be prepared through Step 6, then covered and refrigerated for up to 2 days or frozen for up to 3 months. To bake, thaw in the refrigerator, if necessary, then proceed with the recipe as directed, baking for 35 to 45 minutes.
- TO STORE: Greek mac and cheese, once baked, may be refrigerated for up to 3 days.
- TO FREEZE: Once baked, Greek mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.
- TO REHEAT: Warm in a 350 degree F oven, covered with foil, until heated through.
Nutrition
Serving: 1(of 6)Calories: 598kcalCarbohydrates: 69gProtein: 34gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 56mgPotassium: 948mgFiber: 4gSugar: 13gVitamin A: 7130IUVitamin C: 52mgCalcium: 574mgIron: 5mg
