Healthy Comfort Food: Greek-Inspired Macaroni and Cheese:

3.20 from 5 votes

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Cuisine: Comfort Food

Prep Time: 10

Cook Time: 50

Total Time: 1

Calories: 189kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

8 ounces dry pasta shells or elbow macaroni (2 cups)
¼ cup all-purpose flour
1 ¾ cups nonfat milk
7 ounces reduced-fat Havarti cheese, shredded or torn in small pieces
3 garlic cloves, crushed or chopped
½ teaspoon coarse black pepper
1 teaspoon dried oregano
1 (14.5-ounce) can petite diced no salt added tomatoes, drained
1/4 cup chopped kalamata olives (about 1.25 ounces)
1 cup crumbled feta cheese (about 5 ounces)
6 ounces baby spinach

Instructions

Preheat the oven to 375°F.
Cook the pasta according to package directions, but without salt or fat. Drain and set aside.
Place the flour in a large pot over medium heat. Gradually add the milk and whisk briskly. Stir until thickened, about 4 to 6 minutes. Remove the pot from the heat.
Add the cheese and stir until melted and evenly dispersed. Add the garlic, black pepper and oregano. Stir. Add the tomatoes, olives and feta cheese. Stir again. Add the spinach and mix thoroughly.
Pour the contents into a 2.5-liter casserole dish (about 10 cups) that has been prepared with nonstick pan spray. Bake uncovered for 35 minutes.

Notes

To boost the fiber, use either whole grain macaroni or high-fiber macaroni.
For diabetes exchanges, count 3/4-serving as 1/2 Veg, 1/2 Fat, 1.5 Carb, 1 Meat

Nutrition