Ever since discovering my love of Greek food last year, I have been all about feta cheese.  I like it on salads, I love it with shrimp – I just think it’s great.  When I ran across this version of mac and cheese that featured feta, I was instantly a fan.  The combination of the shrimp, lemon zest, and fresh herbs made for a unique spin on mac and cheese that sounded just perfect.  This was just as good as I was expecting, and I think the flavors make it ideal for spring.


I made  a few small changes to suit my own preferences, including reducing the amount of milk to produce a cheesier sauce and chopping up the shrimp so there was some in almost every bite.  I also decreased the amount of lemon zest because zesting two whole lemons just seemed like overkill, and I thought the lemon was still quite prominent even with my change (but in a good way, not a pucker-your-lips way).  Delish!