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.
Foto: Well PlatedBahan-bahan
- 2 tablespoons extra-virgin olive oil (divided)
- 1/2 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
- 1/2 teaspoon dried oregano
- 1 cup pita chips (crushed)
- 10 ounces frozen spinach (thawed (1 package))
- 1/2 cup sundried tomatoes
- 2 cups non-fat milk (divided)
- 1/4 cup all purpose flour
- 1 1/2 cups extra-sharp white Cheddar cheese (shredded, about 6 ounces)
- 1 1/2 cups low-fat cottage cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese (about 4 ounces)
- 1/4 cup sliced Kalamata olives (chopped)
- 12 ounces whole-wheat elbow macaroni (or penne)
- 1/4 cup chopped fresh parsley (or fresh dill or thyme for serving)
Langkah-langkah
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(crushed pita chips), 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.
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