Greek Mac and Cheese

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Garlic

  Raw

  3 cloves, minced or 9g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Feta cheese

  1 cup, crumbled or 150g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Marjoram

  Spices, dried

  ½ tsp or 0.3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kalamata Olives

  Nature's Promise

  10 olives or 38g

• Spinach

  Raw

  3 cup or 90g

• Parsley

  Raw

  3 tbsp or 11g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

Directions

1. Bring a large pot of salted water to a boil. Add macaroni and cook until just under al dente according to package directions.
2. Preheat oven to 375°F. Spray a deep casserole dish (approximately 8 1/2" x 10 1/2") with cooking spray and set aside.
3. In a medium sauce pot over medium-high heat, melt butter.
4. Add chopped red onion and sauté until softened, about 3 minutes. Add garlic and sauté for 1 minute more.
5. Sprinkle flour over the top and stir, cooking for 2-3 minutes more.
6. Add the milk and whisk until boiling.
7. Remove from heat and add mozzarella and one-third of the feta. Stir until mostly melted.
8. Add oregano, marjoram, pepper, diced tomatoes, olives, and spinach. Stir to combine, adding salt to taste.
9. Transfer all ingredients but parlsey to the casserole dish. Top with the remaining feta cheese.
10. Bake for 20 to 22 minutes or until the top is golden. Garnish with chopped parsley.

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