Diva Tasting: Greek Dinner & Dessert…

Best One Pot Cheese and Macaroni


3 Cups Water

½ Teaspoon Salt

8 Ounces Seashell Pasta

1 Cup Half N Half ® Milk

4 Cups Shredded Cheddar Cheese

1 Cup Shredded Parmesan Cheese

¼ Teaspoon Ground Black Pepper

1 Teaspoon Dijon Mustard (Optional)

2 lbs Lean Ground Beef; Browned and Crumbly


Step 1 Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.

Step 2 Brown Beef in a large skillet until crumbly; drain on paper towels and set aside.

Step 3 Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, ground beef, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks. Serves 6; serve with garlic toast and roasted asparagus.




6 Cups Milk

7 Eggs

1 Cup Semolina

¾ Cup White Sugar

2 Tablespoons Butter

1 Teaspoon Grated Lemon Zest

½ Cup Butter, Melted

12 Sheets Phyllo Dough, Thawed

2 Cups White Sugar

1 Cup Water

1 Teaspoon Grated Lemon Zest


Step 1 Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.

Step 2 Preheat the oven to 350 degrees F (175 degrees C). Butter an 9×13 inch baking dish.

Step 3 Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.

Step 4 Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.

Step 5 As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

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