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!