GREEK MAC & CHEESE

Prep Time: 40 minutes

Cook Time: 25 minutes

Ingredients:

• 2 tablespoons olive oil
• 4 shallots or 1 small red onion, diced
• 1 (jarred) roasted red pepper, diced
• 3 cloves garlic, minced
• coarse salt and fresh black pepper
• 4 tablespoons (1/4 cup) butter, plus more for greasing the pan
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 tablespoon Dijon mustard
• 2 teaspoons dried dill weed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh grated nutmeg
• 3 cups shredded white cheddar cheese
• 1 + 1/2 cups crumbled feta cheese
• 3 cups baby spinach leaves
• 8 ounces elbow macaroni
• 2 tablespoons panko bread crumbs

Instructions:

1. In a large saucepan heat the olive oil over medium-low heat and saute the shallots, red pepper, garlic, a big pinch of salt and a dash of black pepper until tender, stirring often about 7 - 8 minutes. Remove to a small bowl and set aside.
2. In the same pan over low heat melt the butter and stir in the flour. Cook, stirring 4 - 5 minutes. Slowly whisk in the milk and mustard then turn the heat up. Bring to a simmer, still stirring and cook 5 minutes.
3. Turn heat down to low and whisk in the dill weed, cinnamon, nutmeg and cheddar. Stir until the cheese is melted. Remove from heat. Stir in the onion mixture, feta and spinach. Taste and season lightly with salt and heavy with black pepper.
4. Meanwhile, cook the pasta in plenty of salted boiling water to al dente. Preheat oven to 400 degrees F. Butter a 9x13 or similar sized casserole pan.
5. Drain the pasta and add half to the buttered casserole pan. Ladle half the sauce over it. Add the rest of the pasta and then top with the remaining sauce. Sprinkle the top with panko.
6. Bake 25 minutes until bubbly and lightly golden around the edges. Remove from oven and let sit 5 - 10 minutes before serving.