Mac ‘n’ cheese is beautiful in its simplicity, which also makes its the perfect blank canvas to dress up. This Greek take on the dish from Saveur magazine utilizes graviera (or kefalotyri) cheese, a hard, sheep’s milk cheese found in ethnic markets. If you can’t locate it where you live, you can substitute another hard, sheep’s milk cheese or Gruyere.
Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis.
Photo by Todd Coleman
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
