Spinach & Feta Mac N' Cheese
 
 
Creamy, alfredo-like sauce and sauteed spinach make this meal a weeknight favourite! A hearty serving of spinach balances out this dinner. It'll stick to your ribs and keep you cozy!
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 4 cups rotini, uncooked
  • 500g fresh spinach leaves, roughly chopped
  • ¼ cup butter
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ¼ cup all-purpose flour
  • 4 tsp Dijon mustard
  • 4 cups milk
  • Black pepper, to taste
  • 2 cups provolone cheese, shredded
  • 1 cup Parmesan cheese, shredded
  • 1¼ cups feta cheese, crumbled
  • ½ cups bread crumbs mixed with ¼ cup melted butter
Instructions
  1. Preheat oven to 375°F. Grease a 9x9" baking dish; set aside.
  2. Cook pasta according to package instructions. Drain and set aside.
  3. In a large pot, add spinach and 2 tablespoons of water. Cook until spinach has steamed and wilted, cooking in batches, if necessary. Transfer spinach to a fine-mesh sieve, pressing out any remaining liquid; set aside.
  4. In the same pot, add butter and melt over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, basil, thyme, and cook for 1 minute. Stir in flour and cook for another minute. Stir in Dijon.
  5. Whisk in milk until smooth. Bring to a simmer and cook, stirring often, for 5-7 minutes until thickened and mixture coats the back of a spoon. Stir in the provolone, Parmesan, and ¾ cup of the feta until smooth.
  6. Add pasta and spinach to the pot and stir until evenly coated. Transfer to prepared baking dish.
  7. Sprinkle breadcrumb and butter mixture over pasta. Sprinkle with remaining feta cheese. Bake for 30-35 minutes until top is golden and pasta is bubbly.
Recipe by Port and Fin at https://portandfin.com/spinach-feta-mac-n-cheese/