Greek Mac & Cheese

There was supposed to be a beautiful photo before anyone dug in!  However my niece worked until 7:30 p.m. and stopped by STARVING.  When I went to get something she had already started eating!  She's so cute, how could I mind!  LOL!!!

Would you believe this beautiful girl is a drug and alcohol counselor!
She's also studying for her Masters degree in Forensic Psychology!

This dish does come with a warning - it is EXTREMELY rich! Also, I drove 30 miles to a little fruit market in Arlington, MA to buy the Greek cheese, I could not find it anywhere!  Additionally, the other ingredients were also purchased from a local farm.


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.