Greek-Style Macaroni and Cheese

Ingredients

• 2 (8 oz.) bags fresh spinach
• 1 1/2 cups butter melted
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons fresh oregano chopped
• 1/4 cup all-purpose flour
• 4 teaspoons Dijon mustard
• 4 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon nutmeg
• 2 cups provolone cheese shredded
• 1 1/4 cups feta cheese crumbled
• 1 cup romano cheese grated
• 4 cups elbow macaroni noodles
• 1 1/2 cups fresh bread crumbs

Instructions

1. In large pot, cook spinach with 2 tbsp water over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and set aside.
2. In saucepan, melt 1/4 cup of the butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.
3. Add garlic and oregano; cook for 1 minute. Sprinkle with flour; cook, stirring, for 1 minute. Stir in mustard.
4. Whisk in milk until smooth; bring to simmer and cook, stirring often, until thickened, about 6 minutes. Sprinkle with salt, pepper and nutmeg. Stir in provolone, 1/3 cup of the feta and the romano cheese until smooth.
5. Meanwhile, in large pot of boiling salted water, cook pasta until still slightly firm in centre, about 6 minutes. Drain, reserving 1/2 cup of the cooking liquid.
6. Return pasta to pot. Stir in milk mixture, reserved cooking liquid and reserved spinach. Transfer to greased 13- x 9-inch baking dish.
7. Combine bread crumbs with remaining butter; sprinkle over pasta. Top with remaining feta cheese. Bake on baking sheet in 375F oven until bubbly and golden, 30 to 35 minutes.