Greek Macaroni & Cheese

This recipe is courtesty of the blog: http://ataleof2kitchens.com/. I made a few adjustments and it was divine. I must say, it might be one of the best Macaroni and Cheese recipes I have ever made.

Ingredients
3/3 c. Panko Bread Crumbs
9 T. Unsalted Butter
8 oz. Short Pasta, such as penne or cavatappi
1/4 c. Flour
3 c. 1% Milk
1.5 c. Gruyere, grated
1.5 c. Ricotta Salata, grated
1 c. Fontina, grated
3/4 t. Ground Cinnamon
1/4 t. Nutmeg, freshly grated
Salt & Pepper to taste
2 T. EVOO
8 Shallots, finely chopped
16 oz. Baby Spinach
8 Scallions, cut into 1/4″-thick rounds
1/3 c. Fresh Dill, roughly chopped
1 c. Feta, crumbled

Method
1. Melt 3 T. Butter and add Panko Breadcrumbs to butter. Set aside.

2. Cook Pasta, el dente, about 3-4 minutes short of package directions. Drain & rinse with cold water to stop the cooking. Set aside.

3. In a 3-4Qt Saucepan, melt the rest of the Butter (6 T.). Add Flour and stir constantly with wisk until you have formed a roux. Cook this for about a minute. Slowly, while wisking constantly, add the milk. Cook until sauce has thickened and coats the back of a spoon, about 15 minutes. Remove the pan from heat and add the Nutmeg, Cinnamon, Gruyere, Ricotta Salata, & Fontina cheeses and mix until incorporated. Set aside.

4. With the oven heating up to 350°, heat EVOO in a 5-qt. pot over medium heat. Add Shallots and cook, stirring often, until soft, 3–4 minutes. Add Spinach and Green Onions and cook, covered, stirring occasionally, until wilted. Stir in the reserved sauce, the Dill, and the reserved Pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved Panko Breadcrumbs and the Feta. Bake until golden brown and bubbly, about 30 minutes.

5. Enjoy!