Castella Imports

Greek Macaroni & Cheese


1 lb pasta, elbow or whatever you like
3 tbsp Aegean Extra Virgin Olive Oil
2 shallots, chopped
2 scallions, sliced
1 tsp Castella Garlic Chopped in Oil
16 oz bag of baby spinach
1 tsp Castella Greek Seasoning
1 oz Castella Kalamata Olives, chopped
1/2 tsp Castella Capers
1 tbsp Castella Roasted Red Peppers
3 tbsp flour
3 cups milk
Castella Black Pepper Ground
1/8 tsp Castella Ground Nutmeg
2 cups grated Castella Kefalotyri
1/2 tsp Castella Dill Weed
8 oz Castella Greek Feta Cheese, crumbled
1/2 cup Castella Seasoned Bread Crumbs


  1. Preheat broiler.
  2. In a large pot, cook the pasta in salted water until al dente.
  3. While pasta is cooking, heat large skillet over medium heat. Swirl in 1 tbsp olive oil and onions. Saute until soft, about 3 minutes. Add garlic and saute for an additional 2-3 minutes. Add spinach and Greek seasoning.Take off heat and stir until spinach is wilted.  Add Kalamata olives, capers and peppers. 
  4. In medium saucepan heat remaining olive oil. When oil is hot, add flour and whisk until smooth. Add salt pepper and nutmeg. Whisk in milk and continue to whisk until thickened. After about 5 minutes on a low simmer stir in the Kefalotyri and mix until melted. 
  5. Add the feta to the cheese sauce - it will not melt all the way, it will stay in chunks.
  6. Mix the pasta and the spinach mixture into the cheese sauce.
  7. Transfer to a casserole dish top with bread crumbs. Brown under broiler for about 5 minutes.