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Greek Macaroni And Cheese Recipe
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|1% milk||2 1⁄4 Cup (36 tbs) (Low Fat)|
|Shredded cheese||3 Ounce (Fontina Or Swiss, 3/4 Cup)|
|Crumbled feta cheese||2⁄3 Cup (10.67 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Light processed cheese||3 Ounce (Such As Light Velveeta)|
|Cooked medium elbow macaroni||6 Cup (96 tbs) (About 3 Cups Uncooked)|
|Frozen chopped spinach||10 Ounce, thawed, drained, and squeezed dry (1 Package)|
|Vegetable cooking spray||1 Tablespoon|
|Crushed onion melba toasts||1⁄3 Cup (5.33 tbs) (About 12 Pieces)|
|Reduced calorie margarine||1 Tablespoon, softened|
Serving size: Complete recipe
Calories 4281 Calories from Fat 1028
% Daily Value*
Total Fat 116 g178.5%
Saturated Fat 57.9 g289.7%
Trans Fat 0 g
Cholesterol 297.7 mg
Sodium 5494.2 mg228.9%
Total Carbohydrates 588 g196.1%
Dietary Fiber 37.6 g150.5%
Sugars 44.4 g
Protein 214 g428.1%
Vitamin A 593.8% Vitamin C 132.8%
Calcium 347.3% Iron 85.4%
*Based on a 2000 Calorie diet
Place flour in a large saucepan.
Gradually add milk, stirring with a whisk until blended.
Cook over medium heat 8 minutes or until thick, stirring constantly.
Add cheeses; cook 3 minutes or until cheese melts, stirring often.
Remove from heat; stir in macaroni, salt, and spinach.
Spoon mixture into a 2-quart casserole dish coated with cooking spray.
Combine crushed toasts and margarine in a small bowl; stir until well-blended.
Sprinkle over macaroni mixture.
Bake at 375° for 30 minutes or until bubbly.