This is a super easy Greek style baked mac and cheese with a simple 'sauce' made of evaporated milk and eggs - not flour. Packed with spinach and feta cheese and topped with crispy panko crumbs, it tastes a bit like a Greek spinach and cheese pie! The best part? It's on the table in just 30 minutes!
I use a roughly 10 inch / 26 cm cast iron frying pan/skillet to make this Greek baked mac and cheese. You should be fine, however, with a pan that's slightly smaller or bigger than this. Just remember to wrap a tea towel around the handle when it's out of the oven. It's so easy to forget it's hot and burn yourself!If you don't have a cast iron pan, it isn't the end of the world. Simply use a medium baking dish.
You might have to wilt the spinach in 2 batches. Or simply wilt it in a large saucepan. Either way, it will only take you a few minutes.
Other than making sure to include at least half a cup to a cup of crumbled feta (because Greek!), there are no rules! Use your favourite cheeses, or whatever you have. The parmesan for the topping is definitely optional. No need to buy it just for this recipe... unless you want to!You want roughly 2 cups of grated/crumbled cheese, or 250 grams.
Ways to adapt the dish
Try adding some shredded rotisserie chicken / cooked chicken, some cherry halved cherry tomatoes, chopped spring onions / salad onions, or jarred artichokes.Or just serve with some simple roasted chicken on the side. Delicious!
This mac and cheese recipe doesn't lend itself very well to being frozen and/or reheated. As the sauce is so simple, it dries out quite easily. I do however sometimes reheat the leftovers all the same, and I do enjoy eating them. Just be aware that the mac and cheese will be a lot drier when reheated. Adding a drizzle of milk before reheating can offset this a little! Alternatively... why not make some 'macaroni cheese waffles' (got a waffle maker? Just press your leftovers into it and cook for 7 to 10 minutes. Don't worry, it doesn't make a big mess!)