Ingredients
-
-
8
-
-
1
-
-
3
-
-
2
-
-
5
-
1/2
-
1/2
-
-
1 1/2
-
10
Directions
As we get closer to Fall, mornings and nights get cooler, I start craving more comfort food dishes. This mac and cheese puts a healthy, Greek spin on the classic. Loaded with vegetables and topped with feta and dill.,,
,This recipe is adaptable on taste and what you have on hand. If you dont have fresh tomatoes, a small can of diced can be used in its place. It would also be great with some chopped jarred artichokes!,You can prepare this ahead and refrigerate until ready to bake.,Leftovers can be frozen, to reheat, place it in a 350F oven covered in foil until heated through, about 20 to 25 minutes.,Cauliflower Mac and Cheese,Butternut Squash Mac and Cheese,Baked Broccoli Mac and Cheese,Pumpkin Mac and Cheese with Roasted Veggies,Macaroni and Cheese Soup with Broccoli
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Steps
|
1
Done
|
Meanwhile, Preheat Oven to 375 Degrees Spray a Deep Casserole Dish (roughly 8 X 10 ) With Cooking Spray and Set Aside |
|
2
Done
|
in a Medium Sauce Pot Over Medium-High Heat, Melt Butter. |
|
3
Done
|
Add Red Onion and Saut Until Softened, About 3 Minutes. Add Garlic and Saut 1 Minute More. |
|
4
Done
|
Sprinkle Flour Over the Top and Stir, Cooking 2-3 Minutes More. |
|
5
Done
|
Add the Milk Whisk Until Boiling. |
|
6
Done
|
Remove from Heat and Add Mozzarella and 1/3 of the Feta. Stir Until Mostly Melted. |
|
7
Done
|
Add Oregano, Marjoram, Pepper, Diced Tomatoes, Olives and Spinach. Stir to Combine, Add 1/4 Teaspoon Salt, or More as Needed. |
|
8
Done
|
Transfer Everything to the Casserole Dish. Top With the Remaining Feta Cheese. |
|
9
Done
|
Bake 20 to 22 Minutes or Until Top Golden. Garnish With Dill or Parsley. |
