Ingredients
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1 lb Whole grain elbow macaroniYou can also use medium shells
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4 cups Lowfat milk
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1 stick Unsalted butterdivided
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½ cup All-purpose flour
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2 cups Grated Kefalograviera cheese
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1 cup Grated Kefalotiri
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½ teaspoon Ground black pepperplus more for seasoning
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1 tablespoon Olive oil
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1 lb Ground lamb
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½ of one Large Vidalia Onion
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½ teaspoon Ground nutmeg
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1½ cups Seasoned Panko breadcrumbs
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to taste Kosher salt
Summary
We put a little twist on an all-American favorite, mac and cheese, and we loved the results so we decided to share! We think you’ll enjoy this as much as we did! We used whole grain pasta for some added fiber and some wonderful Greek cheeses we bought at the local Greek market and added some grass fed ground lamb and made it a one pan meal. Great for these cold winter days!
Steps
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1
Done
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Preheat the oven to 375 degrees F. |
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2
Done
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Cook pasta in salted water according to package instructions. Drain. |
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3
Done
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While pasta is cooking, heat the milk in a saucepan until hot, do not boil. |
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4
Done
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In a large pan, sauté onion in olive oil until soft and translucent, about 5 - 6 minutes. |
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5
Done
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Add ground lamb. Season with salt and pepper and cook until browned. |
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6
Done
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Meanwhile, melt 6 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 to 3 minutes, whisking until mixture is well incorporated. |
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7
Done
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While whisking, add heated milk and cook until thickened and smooth. Remove from heat and add the grated cheeses. Add the ground black pepper and salt to taste. Add the cooked pasta and stir well. Pour into a lightly greased 3-quart baking dish. |
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8
Done
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Melt the remaining 2 tablespoons of butter. Add bread crumbs and mix well. (You can use olive oil instead of butter to make the bread crumb topping). |
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9
Done
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Spread onto of sprinkle on the top of pasta. Bake for 30 to 35 minutes, or until the sauce is bubbly and browned on the top. |
