Greek Mac and Cheese

• slices crustless whole wheat bread3 slices

  torn into small pieces

• unsalted butter↗9 tablespoons

  melted

• kosher salt↗

  to taste

• hollow pasta (penne or elbow macaroni)↗8 ounces
• flour↗1⁄4 cup
• milk↗3 cups
• grated graviera cheese (about 12 oz.-you may sub Romano OR Pecorino cheese ) or 4 cups kefalotyri cheese (about 12 oz.-you may sub Romano OR Pecorino cheese )4 cups
• ground cinnamon↗3⁄4 teaspoon
• freshly grated nutmeg1⁄8 teaspoon
• fresh ground black pepper↗

  to taste

• extra-virgin olive oil↗2 tablespoons
• large shallots↗8

  finely chopped (or 4 small red onions)

• chopped red bell pepper1⁄4 cup

  (or orange or green)

• Baby Spinach↗16 ounces

  roughly chopped

• scallions↗8

  cut into 1/4-inch thick rounds

• cup roughly chopped fresh dill1⁄3
• cups crumbled feta (about 8 oz.)1 3⁄4

Step-by-step instructions

1. 1

   Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tablespoons butter into a small bowl and combine; set aside.

2. 2

   Bring a 6 quart pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.

3. 3

   Heat the remaining butter in a 4 quart saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 to 15 minutes. Remove pan from the heat. Stir in cheese, cinnamon, and nutmeg and season with salt and pepper; set bechamel sauce aside.

4. 4

   Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and bell peppers and cook, stirring often, until soft, 3 to 4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved bechamel sauce, the dill, and the reserved pasta and move the mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta.

5. 5

   Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.