Greek Macaroni and Cheese

Step 1: Pasta ... Cook the pasta according to package directions. Drain and set off to the side.

Step 2: Vegetables ... As the pasta cooks, add the olive oil to a large pot along with the onion and garlic and cook 2-3 minutes on medium heat until tender. Then add in the olives, sun dried tomatoes, capers, and spinach - cook 1-2 minutes just until the spinach is wilted. Remove from the heat and add to the cooked and drained pasta and toss to combine. Keep it covered to keep it warm.

Step 3: Sauce ... After you add all the vegetables to the pasta, put the pan back on. Add the remaining olive oil and bring to medium heat. Add in the flour and cook 1 minute to make a roux, keep stirring well to break up any lumps. Add the milk (room temperature; not ice cold) and whisk well to combine. The sauce will thicken in a couple of minutes. Once the sauce has thickened, remove the pan from the heat and slowly add the cheeses, a little at a time and continually whisking. Then return to the heat and add in the pepper, nutmeg and fresh dill. The Havarti will melt, but the feta will be soft but not completely melt. Once the sauce has heated back up, add to the pasta and vegetables and toss well to combine.

Step 4: Broil/Bake ... Add the pasta to a casserole dish sprayed with a non-stick spray. Top with the bread crumbs and a drizzle of olive oil. Broil on the second shelf down, so the panko crumbs don't burn for 5-7 minutes until golden brown. You can also bake it in a 350 degree oven on the middle shelf for 10-15 minutes.

Step 5: Note: You can also make this the night before and then reheat in a 350 degree oven. But make sure to under cook the pasta a few minutes, if this is the plan. It will take 30-40 minutes to warm up.