Greek Mac and Cheese

We feel in love with this mac and cheese at a friend's Christmas party. They generously passed on the recipe. I have made it twice. First time with cheddar cheese and it was a crowd pleaser. The second time I used goat cheese and mozzarella. I also sautéed an onion and mushrooms. Then added sun dried tomatoes and spinach to the mix. This meal was perfect for a cold day.

16 Oz. uncooked medium whole wheat shells

½ cup butter or margarine

1/3 cup all purpose flour

2 cups milk

2 cups shredded mozzarella cheese

5 oz of goat cheese

1 – 12 oz. container small curd cottage cheese

2 large eggs – slightly beaten

1 tsp. salt

½ cup dry breadcrumbs

1 tsp greek seasoning

Filling:

1 small onion

1 package of sliced baby bella mushrooms

1 package of sun dried tomatoes sliced

1 bag of fresh spinach

Cook pasta according to package directions – drain

Melt butter in dutch oven over low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk – cook over low heat – whisk until mixture is thickened and bubbly. Stir in 2 cups shredded cheddar cheese and the next three ingredients. Stir into pasta.

Sauté onion and mushrooms in olive oil until tender. Remove from heat add to macaroni once prepared. Mix in spinach and tomatoes.

Spoon mixture into lightly greased 9 x 13 dish. Top with remaining 1 cup shredded cheese. Combine breadcrumbs and seasoning and sprinkle over top layer of cheese.

Bake at 350 degrees for approximately 25-30 minutes

Makes 10-12 servings

ENJOY!!

Thanks Brooks' for sharing this recipe.