Greek Mac and Cheese

Name: Greek Mac and Cheese
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: 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.)

Serves
8-10

TODD COLEMAN

By SAVEUR Editors

Published on January 13, 2014

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 story Elbow Room.

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.)

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Instructions

Step 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.

Step 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.

Step 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.