Macaroni and Cheese with Spinach and Feta

Macaroni and Cheese with Spinach and Feta
Photo by Scott Phillips


  • ¼ cup all-purpose flour
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 3-½ cups whole milk
  • 5 oz. finely grated Gouda
  • ¼ cup crumbled feta
  • 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  • Kosher salt
  • + 8 more ingredients
    • Kosher salt
    • 3 cups sautéed, drained, and chopped fresh spinach
    • 5 oz. finely grated Monterey Jack
    • 1 small garlic clove, mashed into a paste or pressed (optional)
    • 1 lb. penne pasta
    • 4 Tbs. unsalted butter
    • ¼ tsp. freshly ground nutmeg
    • 3 Tbs. unsalted butter, melted

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking


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