Mac and Cheese, Greek Style (Makarónia kai Tyriá, Elliniká)

 

Mac and Cheese Greek Style

 

Cook: 5-10 min.

Prep: 8-10 min

Serves: 6-8

 

Greek mythology suggests that Hephaestus, a Greek god, of fire and metal work invented a device to make threads of dough. This may be the first mention of a pasta machine. Kefalograviera gives the dish a nice nutty flavor; however, fontina may be used in place of the kefalograviera. 

 

1/2 cup olive oil, divided

1/2 cup flat-leaf parsley, chopped

1 large American or globe eggplant,

1 teaspoon black pepper, divided

1 1/2 teaspoon salt, divided

1- pound box ziti or penne

2 garlic cloves, minced

2 cups kefalograviera or 2 cups fontina

 

Peal eggplant, or not, your choice. Cut eggplant into small cubes, about ¼-inch. Place ¼ cup olive oil in a large sauce pan and bring to a moderately high heat. Add eggplant and 1 teaspoon of salt, stirring constantly until eggplant is soft, about 10-15 minutes. Stir garlic, parsley and ½ teaspoon black pepper into eggplant. Cook pasta per package directions and drain when done. Toss pasta with eggplant, 1/4 cup olive oil, ½ teaspoon salt and 1/2 teaspoon pepper. Add choice of cheese and toss again. Place pasta in a 9 by 13-inch baking dish sprayed with canola oil. Bake at 3500F uncovered until cheeses begin to bubble. 


This is Greek  version of the Wine and Cheese recipe

"Ziti, Eggplant and Fontina Gratin"

Cooks Comments

  1. I prefer the appearance and taste with baking the pasta dish at 350 degrees F instead of placing it under the broiler for 1-2 minutes until browned. If you should bake it, I would suggest cooking the pasta for less time than is recommended on the package directions, by at least a couple of minutes, because it will bake more once in the oven.
  2. Kefalograviera is a hard yellow cheese with a nutty, salty taste made of sheep's milk or a mixture of  sheep and goat milk.  It gained its Designation of Origin Status (PDO) in 1996. It has been described as a balance between the sharper tasting kefalotyri and the milder tasting graviera cheese. You will know if it is made solely from goat cheese.
  3. Fontina Cheese is very good, too if kefalograviera is not easily available.
  4. Sautéed cherry tomatoes on top of the pasta tastes great and gives a nice touch of  color.

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