Greek Mac & Cheese Casserole

Feta cheese, along with tons of spinach and scads of herbs, means this green-packed version of mac and cheese has plenty of flavor without a heavy cream sauce. You can prep it to the point of baking up to 2 days ahead; keep it covered and chilled and pop it in the oven just before you’re ready to eat.

under 50 mins
dinner
Updated on 10 June 2024

Ingredients for servings

    Greek Mac & Cheese Casserole

  • large elbow macaroni or other hollow pasta

  • spinach

  • 1 tablespoon olive oil

  • 0.5 onion finely chopped

  • 8 sprigs parsley (leaves) chopped

  • 6 sprigs dill chopped

  • 0.5 teaspoon black pepper

  • 0.125 teaspoon nutmeg

  • kasseri or provolone cheese

  • feta cheese, crumbled

Directions

  • Preheat oven to 375°F.

  • Bring a large stockpot of water to a boil. Cook the pasta according to box directions, drain and set aside.

  • Meanwhile, heat a pot over medium heat. Add 1/3 cup water and the spinach. Cover, reduce heat to low and cook until spinach is wilted and tender, about 5 minutes. Drain and rinse with cold, running water to cool. Use your hands to squeeze as much liquid out of the spinach as possible; working in small handfuls. Fluff the spinach back up a bit, place in a large bowl and set aside.

  • Return the pot to medium-high heat, add the oil, onions, scallions and salt. Cook, stirring, until tender and translucent, about 5 minutes. Add to the spinach. Toss in the parsley and dill. Stir everything together. Add the pepper and nutmeg; stir to combine.

  • Add 3/4 of the cheeses. Stir to mix. Add the pasta; stir to combine.

  • Coat an 8-by-8 baking dish with cooking spray. Dump the mixture into the dish, top with the remaining cheese and bake until browned and bubbling about 30 minutes.

  • Let sit about 5 minutes before cutting into 4 pieces. Serve warm.

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