Sep 15, 2011

Greek Mac and Cheese

Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. Read more about macaroni and cheese in our May 2010 issue ("Elbow Room").

Credit: Todd Coleman

SERVES 8–10

INGREDIENTS

3 slices crustless white bread, torn into small pieces

9 tbsp. unsalted butter, melted

Kosher salt, to taste

8 oz. hollow pasta, preferably elbow macaroni

1/4 cup flour

3 cups milk

4 cups grated graviera or kefalotyri cheese (about 12 oz.)

3/4 tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

Freshly ground black pepper, to taste

2 tbsp. extra-virgin olive oil

8 large shallots, finely chopped

16 oz. baby spinach, roughly chopped

8 scallions cut into 1/4"-thick rounds

1/3 cup roughly chopped fresh dill

1 3/4 cups crumbled feta (about 8 oz.)

INSTRUCTIONS

1. Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta 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-qt. saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. 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 béchamel sauce aside.

3. Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, 3–4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9" x 13" 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.

This article was first published in Saveur in Issue #129

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Ratings & Reviews (8)

by simplebites on 2010-05-17

Excellent! A perfect recipe for my Meatless Monday. Thanks, Saveur.

by lmckamey on 2010-06-21

Absolutely perfect. I added a bit more spinach and did not chop it, without issue.

by MATTIMOE on 2010-11-07

Really great recipe. The nutmeg stood out in a good way. I did add 16oz of pasta and that did not make a difference to the end product.
The dill added a freshness to the dish. While this was not as low maintenance of a recipe as the Southern Style Mac n Cheese, it was not difficult to make. That said, be sure to have your mise en place ready, which I did not. It will make this recipe that much easier to prepare.
I also did not chop the spinach, with no problem.

by efmalcolm on 2010-12-17

This recipe definitely took more prep and time than a regular weeknight meal, but it was super tasty. I had to punt on the cheese because I couldn't find the recommended Greek cheese. Instead I used another grate-able Greek cheese and it worked just fine. I didn't chop the spinach, either, without issue.

by CAROLANNBOOTH on 2011-01-20

This is very good. Next time I make it, though, I will only put in 2 c of cheese. Otherwise it is too thick. Also, I used swiss cheese and it worked fine. The other is too pricey for such a dish.

by JCRABTREE001 on 2011-06-19

Wow, the amount of onion really overpowers this dish. I only use 1-2 shallots and 2 tbsp. of chives (instead of scallions) to give just a hint of onion flavor. I cut way back on the butter, and used a tbsp of dried dill (instead of 1/3 cup fresh dill). When cooking the shallots, I added six slices of prosciutto, diced. These modifications really take the focus off the onions and put it on the sauce itself, which is delicious!

by JHASSIG on 2012-01-30

One word....YUM! I did, however, make a few modifications to the recipe: I used 16 oz macaroni noodles, but next time would possibly try small shells. I did not chop spinach, no problem because it wilts down so much. I did not add scallions or shallots, after reading the comments on the overpouring onion taste. Instead I sauteed mushrooms in the butter, then added the spinach. I also used 1 tbsp of dill weed, rather than fresh (thanks JCRABTREE). I also used a mixture of swiss and monterrey jack cheese, rather than the pricey cheese listed, and I only used 3 cups rather than 4. I topped with feta like instructed and store-bought Italian breadcrumbs rather than homemade. I am sure the original recipe is great, but I can DEFINITELY say that the version I made was AMAZING!!! Not too difficult and it's a great spin on mac & cheese. I love feta and the dill & cinnamon really give it a wonderful taste. Next time I might even add artichokes or sun dried tomatoes to the pot with mushrooms and spinach! LOVE LOVE LOVE this dish! :)

by rnelson on 2012-08-11

While any Saveur mac and cheese is going to be rich, this was the richest of the lot, and I daresay, too rich. As I do love the flavourings, and especially love Kefalotyri, I may try again one day. Yes, I'd double the noodles, cut a cup of cheese and a good amount of butter. But NO WAY would I dock any of the dill, and to go dry on the dill makes no sense at all. It suddenly becomes a mac and cheese with 'Greek hints' if you dull the dill...

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