Makaronopita, Greek Macaroni Cheese

Quite simply, Makaronopita is Greek macaroni cheese made with feta, to which I added some chard.

Serves 4

250g macaroni

250g chard or spinach

1 clove of garlic

600ml milk

50g plain flour 

1/4 tsp nutmeg

300g feta

3 tbsp extra virgin olive oil

2 free range eggs, beaten 

100g cheddar cheese, grated 

Cook the macaroni according to the instructions on the packet.  Drain, return to the pan and toss in 1 tbsp extra virgin olive oil.

Clean and roughly chop the chard or spinach. Heat 1 tbsp extra virgin olive oil in a saucepan and wilt the chard, adding the crushed garlic just before turning off the heat.  Stir the wilted chard into the cooked pasta.

Whisk milk, flour, extra virgin olive oil, and nutmeg together in a saucepan.  Heat gently, stirring with a spatula until it starts to thicken.  Once it starts to thicken, turn the heat down to the lowest and continue stirring until it starts to bubble.  Stir in the beaten egg, then pour over the pasta, chard & feta, and mix thoroughly.

Pour into an oiled high sided baking dish, sprinkle over the grated cheddar, and bake for 40-45 minutes at 180C until golden brown.

The greek recipe website I based this on said to let the dish rest for 30 minutes before serving, but we are all too impatient/hungry so served it immediately!

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