Chow Down: Greek Macaroni and Cheese.

Photo Credits: Todd Coleman for Saveur.com.

I don't know if I could convince Mike to eat this, but it sure sounds delicious to me.

Greek Mac and Cheese

From Saveur Magazine

3 slices crustless white bread, torn into small pieces (I'd use Whole Wheat and probably leave the crusts on)

9 tbsp. unsalted butter, melted

Kosher salt, to taste

8 oz. hollow pasta, preferably elbow macaroni

1/4 cup flour

3 cups milk

4 cups grated graviera or kefalotyri cheese (about 12 oz.) (I imagine any cheese would be good here, but a mixture of provolone and jack cheeses will probably be my choice)

3/4 tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

Freshly ground black pepper, to taste

2 tbsp. extra-virgin olive oil

8 large shallots, finely chopped (I'll switch the shallots and scallions for half a large onion and a couple cloves of garlic)

16 oz. baby spinach, roughly chopped (I'll use a little less for Mike's sake)

8 scallions cut into 1/4"-thick rounds

1/3 cup roughly chopped fresh dill

1 3/4 cups crumbled feta (about 8 oz.)

1. Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.

2. Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10–15 minutes. Remove pan from heat. Stir in graviera, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.

3. Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, 3–4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

SERVES 8–10