Some say, “the best things in life are free.”
And others say, “there’s no such thing as a free lunch.”
I recently came across all the necessary items to make a Greek-inspired mac and cheese in my refrigerator. (Saying 1.)
Said items were purchased at the very baller Greek market in Astoria the week prior. (Saying 2.)
Regardless, I implore you to try this.
And if you live in the Tristate area, MY GOD go to the Greek market. I’ll even hassle you à la Olaf.
Mac & Feta Cheese with Dill & Kalamata Olives
2 Tbsps. extra-virgin olive oil
2 celery stalks, cleaned and diced
1 medium shallot, minced
2 cloves garlic, minced
black pepper, freshly ground
2 Tbsps. all-purpose flour
2 Tbsps. unsalted butter
2 cups milk
½ lb. drained feta cheese , crumbled or cubed
1 large handful fresh dill, chopped
⅓ cup kalamata olives, pitted and roughly chopped
⅓ cup bread crumbs
1. Preheat oven to 400˚F.
2. Bring large pot of salted water to rolling boil.
3. Bring oil to medium-low heat in medium sauté pan; add celery, shallot, and garlic; season with salt and pepper; sauté 5 minutes or until soft and tender; remove from heat; place in mixing bowl; reserve.
4. Place butter in medium saucepan; raise heat to medium; once melted, whisk in flour; while whisking, pour in milk; whisk to combine, making sure there are no more lumps; bring to a boil; whisk in cheese; season to taste; remove from heat; reserve.
5. Drop pasta in boiling water; cook until just shy of al dente; remove with slotted spoon; place in reserved mixing bowl with vegetables; add dill and olives; toss to combine; pour into greased 28x18x4 baking dish; top evenly with bread crumbs; bake in oven for 10 to 15 minutes or until bubbling; remove from oven; let rest 5 minutes; serve with extra dill if desired.