Recipe of Super Quick Homemade Creamy Greek Mac & cheese

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The ingredients needed to make Creamy Greek Mac & cheese:

1. Make ready 4 tbsp shallots
2. Get 2 1/2 cup feta cheese
3. Make ready 1 cup jack cheese (monterey with jalapeno peppers)
4. Get 1 cup parmesan cheese
5. Prepare 1 can artichoke hearts (chopped)
6. Take 1 box spinach (drained and chopped)
7. Make ready 2 lb dried pasta (elbow/cavatoppi)
8. Take 1 cup panko bread crumbs
9. Get bechemel sauce
10. Get 5 cup milk (whole)
11. Get 1 1/4 cup white flour
12. Prepare 2 1/4 stick butter (unsalted)

The most important part is the bechamel sauce! Ok so this Creamy Greek Yogurt Mac & Cheese is so easy to make! It's a lightened up version of the classic, but still has all the real cheesy flavor. I like to use a quinoa or chickpea pasta for extra protein and fiber.

Steps to make Creamy Greek Mac & cheese:

1. Preheat oven to 400°F
2. In large pot boil water with kosher salt (2 tsp) and cook pasta to al dente. Drain and rinse when complete with cold water.
3. Using the same large pot with heat off, melt room temperature butter, add flour slowly whisk thoroughly while turning stove low->medium
4. Small pot on medium, heat up the milk (3-4 minutes do not burn!)
5. Add cup by cup the heated milk to the whisked butter-flour mixture. It will become much thicker just keep whisking and add milk accordingly
6. Add the minced shallots, the 3 types of cheese, and drained chopped artichoke hearts & spinach. Keep stirring and add pasta.
7. Fold the pasta in and then put in oven safe bowl.
8. (Optional): for gooey thick creamy Mac & cheese leave as is. If textured layer, bake Panko bread crumbs for 5 minutes at 400, cool and sprinkle on top of Mac and cheese. Bake again for 15-20 minutes. Check at the 10 minute interval.

It's a lightened up version of the classic, but still has all the real cheesy flavor. I like to use a quinoa or chickpea pasta for extra protein and fiber. Stir in the Greek yogurt, onion powder, garlic powder, salt and pepper until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Return the cooked macaroni and wilted spinach to the pot.

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