Greek Mac and Cheese
As we get closer to Fall, mornings and nights get cooler, I start craving more comfort food dishes. This mac and cheese puts a healthy, Greek spin on the classic. Loaded with vegetables and topped with feta and dill.
Made with Delallo’s 100% Organic Whole Wheat Elbow Pasta, the only brand of whole wheat pasta my family will eat (they also make the best jarred Pomodoro Sauce out there!). Prior to trying Delallo’s whole wheat pasta, I only cooked white pasta because no one liked the taste or texture of wheat pasta.
Tips and Variations
This recipe is adaptable on taste and what you have on hand. If you don’t have fresh tomatoes, a small can of diced can be used in it’s place. It would also be great with some chopped jarred artichokes! You can prepare this ahead and refrigerate until ready to bake. Leftovers can be frozen, to reheat, place it in a 350F oven covered in foil until heated through, about 20 to 25 minutes.
How To Make Greek Mac and Cheese
More Healthy Mac and Cheese recipes I love:
Cauliflower Mac and Cheese Butternut Squash Mac and Cheese Baked Broccoli Mac and Cheese Pumpkin Mac and Cheese with Roasted Veggies Macaroni and Cheese Soup with Broccoli