Skip to main content

Greek Mac and Cheese

 There are so many ways to mix up mac and cheese. My classic favorite, inspired by my dad, is to add peas to the boxed version. Fancier varieties involve mushrooms fried in butter and brie. This version adds feta and spinach for a little Greek inspired flair. Hope you like it!


1 cup pasta shells

1 medium onion, diced

1/4 cup panko bread crumbs

1 bunch fresh dill, minced

1/4 cup cream cheese

4 ounces baby spinach

1/4 cup of feta cheese

3/4 cup milk

Butter, oil, salt, pepper, flour


Bring a salted pot of water to the bowl. Add pasta and cook, about 8 minutes, until al dente. Drain, reserving 1 cup of pasta liquid, and set pasta aside.

Meanwhile. in a medium skillet over medium heat, melt one tablespoon of butter. Add the panko and toast until golden brown. Remove and set aside, wiping out the skillet.

Heat one tablespoon of butter in the skillet; add diced onion and cook 10 minutes until softened. Add another tablespoon of butter and a tablespoon of flour; cook until flour is toasted and butter melted, about a minute.

Whisk in the milk and pasta water and simmer until thickened. Check for seasoning. Add in the cream cheese, spinach, pasta, dill and half of the feta. Pour into a buttered casserole dish. Broil for a few minutes until golden brown on top. Remove from the oven and dd the toasted panko and remaining feta on top. Serve with extra dill of wanted. 


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of