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.
- ZUCCHINI SOUFFLÉ WITH SAUSAGE
- EGGPLANT MUFFINS WITH SUN-DRIED TOMATO
- CHICKEN FILLETS STUFFED WITH DODONI TOUTOST
- 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
- 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.