Greek Mac and Cheese
Adapted from Adventurescooking
1 head garlic, top sliced off, rubbed with oil, wrapped in foil, roasted at 400 for 30 minutes, cooled
1 leek, thinly sliced and soaked
1 onion, chopped
1 box dry pasta
11 oz feta cheese, in brine
1 cup asiago cheese, shredded
2 cups fresh baby spinach, chopped
2/3 cup milk
1/3 cup heavy cream
3 tbsp butter, divided
1 tbsp flour
1 tsp greek oregano
1/2 tsp rosemary
1/2 cup sun dried tomatoes, chopped
salt and pepper
Start on roasting the garlic right away.
Also, start cooking pasta to box instructions
Meanwhile, melt 2 tbsp butter in a saucepan. Add a little olive oil. Add the leeks and cook on medium, stirring often, until caramelized. 10-15 minutes. Remove from pan and put in a large bowl.
Add spinach to the pan. Cook until wilted, a minute or two. Remove from pan and add to bowl.
Add remaining tbsp butter to the pan, melt. Add flour. Cook 1 minutes. Add milk and cream. Heat well, but dont boil. Add oregano and rosemary
Add asiago and crumbled feta. Heat until mostly melted.
Add to the big bowl along with the sun dried tomatoes and pasta. Squeeze the roasted garlic into the bowl. Combine and add salt and pepper as needed.
Place under a low temp broiler for 10 minutes or until melty and browning.