Spanakopita Mac ‘n’ Cheese with Olive Oil Bechamel | Greek Food – Greek Cooking – Greek Recipes by Diane Kochilas

Luscious. Delicious. A great way to get kids to eat their spinach. That’s what my spanakopita mac ‘n’ cheese with olive oil béchamel is all about! To find some of the artisanal Greek products you’ll need to make this, visit my online shop, where you’ll discover a host of lovingly curated Greek ingredients. Make the béchamel: Warm the milk in a medium saucepan over medium heat and set aside. In a separate saucepan over medium heat, heat the olive oil and as soon as it starts to sizzle a little, add the flour. Whisk continuously for 3 – 5 minutes to form a roux, Do not brown the flour. Slowly add the warm milk, whisking all the while. Continue to whisk the béchamel until it thickens but is still liquid. It should be the consistency of pancake batter. Season with salt, pepper and nutmeg. Pour in the egg in a fast, steady stream, whisking vigorously. Stir in the grated cheese. Set the béchamel aside, covered with a kitchen towel. In a large mixing bowl, stir together the elbow pasta, spinach mixture and béchamel. Spoon the mixture into an oiled casserole dish and sprinkle the top of the spanakopita mac ‘n’ cheese with additional grated cheese if desired and with the breadcrumbs. Bake uncovered for 30 minutes, or until set and golden. © Copyright – Greek Food – Greek Cooking – Greek Recipes by Diane Kochilas design by // developed by gt-solutions