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Greek Mac and Cheese Bake

<p>Greek Mac and Cheese gives a weeknight staple new life. Cheesy pasta combined with spinach, artichoke, and olives provide that irresistible Greek flavor.</p>
6 Servings Recipe By

Ingredients

  • 8 ounces Elbows
  • 2 cups Heavy Whipping Cream
  • 1/3 cups Butter, Unsalted
  • 1/3 cups Flour, All-Purpose
  • 4 ounces Feta Cheese Crumbles, Italian Flavored
  • 1/2 cups Mozzarella Cheese, Shredded
  • 1/2 cups Parmesan Cheese, Shredded
  • 8 tablespoons dice Shallot
  • 1 cup chop Spinach, Baby
  • 1/8 teaspoons Salt
  • 3/4 cups dice Artichoke Hearts, Canned
  • 1/2 cups Panko Bread Crumbs
  • 1/4 cups drain Black Olives, Sliced, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 692 Calories
  • 48g Total Fat
  • 30g Sat Fat
  • 1g Trans Fat
  • 147mg Cholesterol
  • 705mg Sodium
  • 47g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 27 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta according to package directions. Drain.
  2. In a saucepan over medium heat, heat cream until it begins to bubble, but is not boiling.
  3. Remove from heat.
  4. In a separate large pan, heat butter over medium heat.
  5. When butter is melted, add flour and whisk constantly until mixture turns light brown, about 3 minutes.
  6. Remove from heat.
  7. Slowly pour warm cream into butter-flour mixture, whisking constantly. Set aside.
  8. Add feta, Mozzarella, Parmesan cheeses, shallots, spinach, salt and artichokes to pot with sauce over medium heat. Stir until Mozzarella and Parmesan cheese begins to melt, about 4 minutes. (Feta cheese will not melt)
  9. Slowly add pasta to the pot and stir until hot.
  10. Pour into indicated number of baking dishes and top with panko and black olives.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook pasta according to package directions. Drain.
  2. In a saucepan over medium heat, heat cream until it begins to bubble, but is not boiling.
  3. Remove from heat.
  4. In a separate large pan, heat butter over medium heat.
  5. When butter is melted, add flour and whisk constantly until mixture turns light brown, about 3 minutes.
  6. Remove from heat.
  7. Slowly pour warm cream into butter-flour mixture, whisking constantly. Set aside.
  8. Add feta, Mozzarella, Parmesan cheeses, shallots, spinach, salt and artichokes to pot with sauce over medium heat. Stir until Mozzarella and Parmesan cheese begins to melt, about 4 minutes. (Feta cheese will not melt)
  9. Slowly add pasta to the pot and stir until hot.
  10. Allow to cool.
  11. Pour into indicated number of baking dishes and top with panko and black olives.
  12. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 400 degrees for 15-20 minutes.

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