Sunday, June 20, 2010
Greek Rap + Greek Mac N Cheese
If you don't know, now you know:
Greek-Nigerian MC Yinka sings Pano Apo To Nefos ( above the clouds) which kind of gets me pumped to make Greek Mac N Cheese
After drooling over Kalofagas recipe for Greek Macaroni and cheese and receiving several YOU MUST MAKE THIS subject header emails from friends with links to Saveur's Greek Mac and Cheese version I decided the time was right to roll up my sleeves and whip up one of these bad boys, especially since there is an excess of swiss chard growing in the backyard that I used in lieu of spinach. I really enjoyed the Greek Mac N Cheese with its spiced laced kick and crunchy tang, the only difference is that I used havarti cheese instead of graviera or kefalotyri since that was on stock.
Greek Macaroni and Cheese
1 16 oz package of penne (or shapely noodle of your choice)
2 cups chopped swiss chard aka HORTA or baby spinach
2 cups grated graviera or kefalotyri
1 grated onion
10 cloves of garlic (Love the garlic)
3 cups milk
3 Tbsp butter
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
Salt and Freshly ground black pepper, to taste
3/4 cup feta, crumbled
3 Tbs melted butter
1/2 cup bread crumbs
Preheat 350 F degree oven.
Grease 9" 13" baking vessel.
Make feta crumble by mixing feta with bread crumbs and butter. Set aside.
Boil noodles in a large pot of water, in the last minute of boiling add swiss chard to blanch. Drain and add a little olive oil so noodles don't stick to each other.
To make bechamel sauce: In a deep saute pan, add butter, garlic and onions and saute for 5 minutes on medium head. Then add flour to thicken. Slowly drizzle in milk, stirring constantly until sauce thickens, about 10-15 minutes. Then add cinnamon, nutmeg, salt and pepper. Set aside away from heat.
Combine grated cheese, bechamel sauce and noodle swiss chard mixture in baking vessel and sprinkle with feta crumble. Bake for 30-40 minutes until top has become golden brown. Cool for 5-10 minutes before eating. Enjoy!