Almost everyone has their favourite macaroni cheese recipe – and this really easy Greek macaroni cheese is mine. It’s made with a quick egg-and-evaporated milk ‘sauce’ and packed full of spinach and feta cheese. Yum.
I suspect that I’m stepping on shaky ground by posting a sauce-less macaroni cheese recipe.
But before you click off the page, I’d better explain myself a bit better. It’s not really that this Greek macaroni cheese doesn’t have any sauce – just not the kind that you have to stand at the stove making for ten minutes.
Instead of being based on a flour and milk sauce, this Mediterranean flavours-inspired macaroni cheese relies on just evaporated milk, egg and gruyère and feta cheeses to make the ‘sauce’.
Now I’ve got to be honest with you – if you like the sort of macaroni cheese that’s all about the sauce, this is probably not the recipe for you. If, however, you like the idea of a more delicately-coated-with-sauce version, you might dare to give this a try!
You really have to eat this straight away, so no doing what Mr. Scrummy nearly always does which is disappear off to the toilet or do little jobs just when dinner’s ready.
If you leave it to stand for too long, or try to reheat it the next day, the pasta will soak up all the lovely moisture and be a bit dry and, horror of horrors, boring.
So if you do it right (eat it immediately that is, instead of disappearing off to the loo), you’ll end up with a gorgeously cheesy, oozy, gooey mound of pasta packed with spinach and a little hint of feta – not too much, but enough to make you think you’re back in Greece stuffing your face with a fresh spinach and cheese pie, if you happen to be me 😉
We had this as a side dish with roast chicken, but you could just as easily eat it in a big dish on its own.
One last great thing about this… the amount of time it DOESN’T take to make. You literally cook up the pasta, quickly whip up the ‘sauce’ in a food processor, then stir through the pasta with wilted spinach and feta cheese. Sprinkle with breadcrumbs and a bit of parmesan cheese, then shove in the oven for ten or fifteen minutes until golden and bubbling.
Who could want for anything more on a cold winter’s night?
- 250 grams / 9 ounces macaroni
- 250 grams / 9 ounces gruyère and feta cheeses (it’s fine to use something else like cheddar if you can’t find gruyère)
- 1 x 400 gram / 14 ounce can evaporated milk
- 2 large eggs
- a large grating of fresh nutmeg
- 450 grams / 16 ounces spinach
- salt and pepper to taste
- about 2 tablespoons each parmesan and breadcrumbs (I pulsed about two thirds of a slice of bread in a mini food processor)
- fresh parsley (optional)
- Pre-heat the oven to 220C/430F.
- Cook the macaroni according to the packet instructions, then drain and tip back into the pan.
- Meanwhile, pulse the cheeses, milk, eggs and nutmeg in a food processor, and set aside.
- Wilt the spinach in an oven-proof skillet/frying pan (about 3 minutes), then tip into the pan with the pasta.
- Add the ‘sauce’ and combine well, then pour into the oven-proof skillet. Sprinkle with the breadcrumbs and parmesan, then bake for 10 to 15 minutes until nicely golden and bubbling. Garnish with fresh parsley if you like, and serve immediately.
I had to wilt the spinach in 2 batches as it wouldn’t all fit into the skillet in one go!
Use sharp cheddar or another tasty cheese if you can’t find gruyère.
No problem if you don’t have an oven-proof skillet. Just use a normal skillet to wilt your spinach in, then tip the pasta and sauce into a baking dish.
Made one of my recipes? Take a pic and tag @scrummylane on Instagram so I can see it!