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.
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