Creamy Greek Mac & cheese

Ingredients of Creamy Greek Mac & cheese

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

Creamy Greek Mac & cheese instructions

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..

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