Skinny Greek Mac and Cheese

By ShoDav

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1/2 large red onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 tablespoon minced garlic (about 6 cloves)
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 3/4 cup crushed pita chips or whole wheat breadcrumbs
• 1 10-ounce package frozen spinach, thawed
• 1/2 cup sundried tomatoes, chopped
• 2 cups non-fat milk, divided
• 1/4 cup whole wheat flour
• 1 1/2 cups shredded extra-sharp white Cheddar cheese (about 6 ounces)
• 1 1/2 cups low-fat cottage cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup crumbled feta cheese (about 4 ounces)
• 12 ounces whole-wheat elbow macaroni, or penne

Details

Servings 6
Preparation time 45mins
Cooking time 70mins
Adapted from thelawstudentswife.com

Preparation

Step 1

Coat a 3 quart baking dish with cooking spray. (A deep 9x9-inch pan will work as well).

In a large sauté pan, heat 1 tablespoon olive oil over medium. Add the onions and cook until beginning to turn translucent, 5-8 minutes. Add red bell pepper, green bell pepper, and garlic and cook until the peppers are tender, about 8 additional minutes. Add red wine vinegar and cook 2 additional minutes. Place on the bottom of the prepared baking dish.

Bring large pot of water on to boil. Place rack in center of oven and preheat oven to 400°F. Mix breadcrumbs, remaining 1 tablespoon olive oil and oregano in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. Place sundried tomatoes in a small bowl and cover with boiling water (this will rehydrate the tomatoes.) Set aside.

In a large, heavy saucepan, heat 1 3/4 cups milk over medium-high heat until steaming (do not boil). In a small bowl, whisk together the remaining 1/4 cup milk and flour until smooth, then add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, about 3 to 5 minutes. Remove from heat and stir in the cheddar until melted. Stir in cottage cheese, salt, and pepper.

Cook pasta for 8 minutes, until not quite tender. (It will continue to cook during baking.) Drain pasta, then add to cheese sauce; mix well. Drain the sundried tomatoes, then fold them into the mixture, along with the sautéed onions and peppers, spinach, feta cheese, and olives. Spoon the mixture into the prepared baking dish, then top with crushed pita chips or bread crumbs.

Make Ahead Tip: Skinny Greek Mac and Cheese can be prepared through Step 4, then covered and refrigerated for up to 2 days or frozen for up to 3 months. To bake: Thaw in the refrigerator, if necessary, then proceed with the recipe as directed, baking for 35 to 45 minutes.