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Greek Macaroni and Cheese
- 4 cups (16 oz) dried penne or macaroni
- 3 generous handfuls fresh spinach
- 1 cup fresh grated Gruyre cheese
- 1 1/4 cup Feta cheese, crumbled
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 small onion, grated
- 2 small cloves garlic, crushed or minced
- 12 oz can evaporated milk or 2 cups heavy cream
- 1 cup Kalamata olives, pitted and chopped
- 1 teaspoon ground nutmeg
- sea salt and fresh cracked black pepper to taste
- 1/2 - 2/3 cup cornmeal or breadcrumbs
Directions:View on Lisa's Kitchen
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