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    Greek Mac and Cheese and More Simple Weeknight Meals

    By | Shine Food – Sun, Jul 8, 2012 7:36 PM EDT

    Todd ColemanMONDAY: Greek Mac and Cheese
    Studded with spinach and topped with feta cheese, this savory casserole is a fun alternative to traditional mac and cheese.

    SERVES 8-10

    INGREDIENTS
    3 slices crustless white bread, torn into small pieces
    9 tbsp. unsalted butter, melted
    Kosher salt, to taste
    8 oz. hollow pasta, preferably elbow macaroni
    ¼ cup flour
    3 cups milk
    4 cups grated gruyere cheese (about 12 oz.)
    ¾ tsp. ground cinnamon
    ⅛ tsp. freshly grated nutmeg
    Freshly ground black pepper, to taste
    2 tbsp. extra-virgin olive oil
    8 large shallots, finely chopped
    16 oz. baby spinach, roughly chopped
    8 scallions cut into ¼"-thick rounds
    ⅓ cup roughly chopped fresh dill
    1¾ cups crumbled feta (about 8 oz.)

    RELATED: Summery Side Dishes »

    INSTRUCTIONS
    1. Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. (You can substitute store-bought breadcrumbs if you want to save time.) Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.

    2. Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10-15 minutes. Remove pan from heat. Stir in gruyere, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.

    3. Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, 3-4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

    RELATED: 10 Summery No-Cook Desserts »

    MORE SIMPLE WEEKNIGHT MEALS:

    TUESDAY
    Sautéed Cod in Pea Cream Buttery cod is accented with a creamy pea purée and a touch of spice from crushed mustard seeds.






    WEDNESDAY
    Chicken Stir-Fry with Chanterelles A Chinese-style stir-fry comes together in mere minutes, making the perfect mid-week meal.





    THURSDAY
    Vietnamese-Style Steak Maggi seasoning doubles as marinade and sauce in an effortless and flavor-packed steak recipe.






    FRIDAY
    Quinoa Veggie Burger These veggie burgers can be made in batches and frozen for up 4 weeks, to be thawed in the refrigerator and cooked as needed.





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