Greek Macaroni & Cheese
1/3 cup self raising flour
2 1/4 cups low fat milk
3/4 cup crumbled fetta cheese
1/2 cup parmesan cheese
85 grams light cheese (cheddar works well)
6 cups cooked pasta (I use a small shell shape)
1/2 teaspoon salt
1 package frozen chopped spinach, thawed & excess water removed
1/2 cup croutons
1 tablespoon softened margarine
Cooking oil spray
- Preheat the oven to 180 degrees celcius
- Place flour in a large saucepan. Gradually add the milk stirring with a whisk until it is blended (you don't want any lumps). Cook over a medium heat for 8 minutes or until it is thick, stirring constantly. Add the cheeses; cook for a further 3 minutes or until the cheeses have melted, keep stirring frequently. Remove from the heat and stir in the pasta, salt & spinach.
- Coat a casserole dish with the cooking spray and then spoon the mixture into the dish. Combine the crushed croutons with the melted margarine sprinkle over the mixture. Bake at 180 for 30 minutes or until bubbly.