Mac ’n’ cheese à la grecque

Its origin may be from the Promised Land of America and it may consist one of their “national” dishes, though this doesn’t mean that it cannot enter greek moulds.

Today, I give it a greek passport by using a superb mix of beloved greek DODONI Kefalograviera P.D.O. cheese and DODONI grated Kefalotyri cheese.

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  • 250 g elbow macaroni pasta
  • 50 g DODONI butter
  • 200 g DODONI Kefalograviera P.D.O. cheese
  • 200 g DODONI grated Kefalotyri cheese
  • 2 tablespoons olive oil
  • 2 tablespoons mild mustard
  • ½ clove of garlic, thinly cut
  • 50 g flour
  • 300 ml dairy cream
  • 150 ml water
  • Pepper


  • Put 2 l of water inside a pot, add a teaspoon of salt and bring to a boil.
  • Add the elbow macaroni pasta, stir with a wooden ladle and allow to be boiled according to packaging instructions.
  • When they are ready, drain them and let them aside.
  • Sift the flour.
  • Inside a bowl, stir the dairy cream with the water.
  • In another heavy-bottomed pot, over low heat, put the butter, the olive oil and the garlic.
  • When the butter melts, gradually add the flour while stirring constantly the mix, using an eggwhisk.
  • Add gradually the dairy cream with the water in the flour-butter mix.
  • Then add the grated cheeses and the pepper and fold the mix.
  • The mix is ready.
  • Pour inside it the boiled elbow macaroni pasta and stir properly with a wooden ladle.
  • Serve by sprinkling some more grated DODONI Kefalotyri and Kefalograviera P.D.O. cheese.

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