greek mac and cheese

prep time:  tbd
cook time:  30 minutes
servings:  8 - 10

3 slices crustless white bread - torn into small pieces
9 tablespoons unsalted butter - melted
8-ounce hollow pasta
1/4 cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
2 tablespoons olive oil
16-ounces baby spinach - roughly chopped
8 scallions - cut into 1/4-inch rounds
1/3 cup roughly chopped fresh dill
1 3/4 cups crumbled feta

1.  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 past and cook until cooked halfway through, about 3 minutes.  drain pasta, rinse with cold water, and set aside.

2.  heat remaining butter in a 4-quart saucepan over medium heat.  add flour and cook, whisking constantly, for 1 minutes.  still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 - 15 minutes.  remove pan from heat.  stir in graviera, cinnamon and nutmeg and season with salt and pepper, set bechamel sauce aside.

3.  heat oven to 350 degrees.  heat oil in a 5-quart pot over medium heat.  add shallots and cook, stirring often, until soft, 3 - 4 minutes.  add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes.  stir in the reserved bechamela sauce, the dill, and the reserved pasta and transfer mixture to a 9 x 13-inch 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.

- saveur

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