Greek Cheese And Macaroni Recipes

Steps:

• Preheat oven to 350°; bring 6 quarts of salted water to a boil; add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl.
• To blanch the spinach: bring 4 quarts salted water to a simmer over med-high heat; have ready a large bowl of ice water and a slotted spoon; add spinach to simmering water (in three or 4 batches) and submerge it.
• Let cook about 15 seconds, remove with the slotted spoon, and plunge into the ice water; let spinach cool completely, drain it, and squeeze out the excess water; if the leaves are large, chop them into bite-sized pieces; set aside.
• In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper (blend in two batches, if needed); this will not be completely smooth; there will be very small chunks of cheese remaining.
• Stir the cheese mixture into the cooked macaroni; then add the minced rosemary and thyme, garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach.
• Transfer mixture to a 13x9 inch baking dish; sprinkle with parmesan cheese and the mixed herbs.
• Bake on the middle shelf 25-30 minutes until the pasta is heated through and the top is slightly browned.

Steps:

• Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.
• While the macaroni is cooking, place prosciutto on the prepared baking pan.
• Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.
• Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.
• Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.
• Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.
• Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

Steps:

• Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
• Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
• Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
• Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onion, olives, feta cheese, salt, pepper and garlic. , In a small bowl, whisk oil and lemon juice. Pour over salad; toss to coat. Cover and refrigerate until chilled. Stir before serving.

Steps:

• Boil rigatoni 10 minutes.
• Drain.
• Mix milk and whip cream together.
• Set aside 1 cup.
• In the same pan that you cooked the rigatoni pour in milk and whip cram mixture. Add salt and butter. Cook until the butter melts.
• Add rigatoni and cook slowly until the mixture gets thick.
• Spread half of mixture in greased 9 x 13 pan.
• Sprinkle with ½ cup parmesan.
• Add remaining rigatoni.
• Add remaining parmesan.
• Pour the one cup of milk and whip cream on top.
• DO NOT STIR.
• Bake 350 for 45 minutes to 1 hour.
• I like to bake until top gets a little brown.