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Two of my greatest culinary passions—mac and cheese and Mediterranean food—just made a delicious baby in the form of Greek Mac and Cheese!

Healthy Greek Mac and Cheese with Crispy Pita Chip Topping

Made with a luscious feta cheese sauce, LOADED with Mediterranean vegetables, and topped with a ridiculously tasty pita chip topping, it’s a fresh twist on everyone’s favorite cheesy pasta casserole.

I can’t say with any shred of historical accuracy that Greek mac and cheese is how Aphrodite seduced every god on Olympus, but I think it’s a reasonable theory. (I would also venture a guess that this Greek Layer Dip was also in her arsenal.)

It transforms classic ingredients in Greek Salad, like bell peppers, tomatoes, Kalamata olives, and feta cheese, into a glorious pan of bubbly, cheesy noodles that’s one of our favorite things we’ve eaten in a long time.

Finished with a crispy, crunchy pita chip and herb topping, this baked Greek mac and cheese is an Athens-approved party in a pan.

(For a Roman-approved pan of cheesy goodness, check out this Italian Mac and Cheese.)

Skinny Greek Mac and Cheese with Crispy Pita Chips in a casserole dish

5 Star Review

“I made this for my boyfriend tonight. And it was delicious!”

— Shohreh —

How to Make Greek Mac and Cheese

Featuring a creamy, yet lighter, feta cheese sauce, tender peppers, sun-dried tomatoes, salty Kalamata olives, and a crunchy pita chip topping, this cozy Greek mac and cheese recipe will transport you straight to the Acropolis of Athens.


If you love all-things mac and cheese, then you don’t want to miss my recipe for Ultimate Creamy Mac and Cheese, 4 Ways in The Well Plated Cookbook.

The Ingredients

  • Pasta. A whole wheat short-cut pasta, like elbow macaroni, penne, or rigatoni, is ideal for this baked Greek mac and cheese (and this Chicken Alfredo Bake). Their tubular shape makes the perfect vessel for all that rich cheesy feta sauce. Looking for the same goodness sans pasta? Check out my Cauliflower Mac and Cheese.


Be sure to cook the pasta only until it is just below al dente, since it will cook further in the oven.

  • Bell Peppers. Pack in the vitamin C (up to 169% of the RDI in a single pepper) along with other key nutrients, such as vitamin A, vitamin B6, vitamin E, folate, and potassium, they are colorful, nutritious, and make this mac an all-in-one dinner.

Market Swap

A jar of drained roasted red peppers would make a tasty swap for fresh bell peppers if you don’t have any on hand.

  • Sun Dried Tomatoes. Infuse this Greek-style mac and cheese with a rich and robust tomato flavor (I also love sun dried tomatoes in this Sun Dried Tomato Pasta).
  • Kalamata Olives. Aside from being quintessentially Greek, Kalamata olives are also packed with heart-healthy monounsaturated fats and antioxidants.
  • Spinach. Loads up every serving with a daily dose of iron, calcium, folic acid, and vitamins A, C, and K. (It’s also how I sneak some extra nutrition into this Spinach Artichoke Mac and Cheese.)

Market Swap

I reached for a package of frozen spinach since I like to keep it on hand in my freezer. However, you can swap the spinach for chopped fresh spinach. Simply allow the greens to wilt once mixed into the warm sauce and pasta before transferring to a casserole dish to bake.

To use a heartier green, such as kale, saute it before adding it to the sauce.

A plate of baked Greek Mac and Cheese with Crunchy Pita Chip Topping
  • Onion + Garlic. Aromatic essentials.
  • White Cheddar + Feta. White cheddar offers sharpness and a gooey melty texture while feta brings it zippy tang and iconic Greek flavor (if you love feta, you’ll also enjoy this Feta Dip).
  • Cottage Cheese. I kept this macaroni and cheese lean and mean with a secret ingredient: low-fat cottage cheese. Don’t freak out. The cottage cheese melts beautifully and gives the sauce richness and body, without the excess of heavy cream (I use it in Low Carb Lasagna too).

Substitution Tip

If you’re not a fan of cottage cheese, swap part-skim ricotta cheese.

  • Nonfat Milk. No heavy cream or full-fat milk required (save it for this Gourmet Mac and Cheese). This skinny Greek mac and cheese cuts fats and calories by opting for skim milk over its full-fat counterparts.
  • All Purpose Flour. Our thickening agent that makes our simple sauce ultra-rich and creamy.
  • Red Wine Vinegar. Adds a little acidity to balance out the sweetness of peppers and the bite of the onion and garlic.
  • Parsley + Oregano. Offer color and some fresh Mediterranean flair.
  • Pita Chips. To keep things Greek, I swapped out traditional breadcrumbs (like on this Pumpkin Mac and Cheese) for crushed pita chips. They’re the perfect extra crunchy and toasty topping to contrast the creamy-dreamy feta cheese sauce.

The Directions

sautéing bell peppers in a skillet
  1. Sauté the onions and peppers.
  2. Make the pita chip topping. Drain the spinach and rehydrate the sun-dried tomatoes.
a measuring cup of milk with a whisk
  1. In a small bowl, whisk together the some milk and the flour.
making creamy mac and cheese sauce in a pan with a whisk
  1. Make the feta cheese sauce.
a skillet of creamy skinny Greek mac and cheese with feta, spinach, and peppers
  1. Cook the pasta until not quite tender. Drain, then combine with the sauce and veggies.
a white baking dish filled with healthy greek mac and cheese topped with crunchy pita chip topping
  1. Transfer the mixture into a baking dish, top with crushed pita chips, and bake until bubbly and golden. Garnish with chopped parsley and serve. ENJOY!

Storage Tips

  • To Store. Greek mac and cheese, once baked, may be refrigerated for up to 3 days.
  • To Freeze. Once baked, Greek mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.
  • To Reheat. Warm in a 350 degree F oven, covered with foil, until heated through.

Meal Prep Tip

Greek mac and cheese can be prepared through Step 6, then covered and refrigerated for up to 2 days or frozen for up to 3 months. To bake, thaw in the refrigerator, if necessary, then proceed with the recipe as directed, baking for 35 to 45 minutes.

Easy Greek Mac and Cheese with spinach and Crispy Pita Chips

What to Serve with Greek Mac and Cheese

  • Saucepan. This everyday saucepan is my favorite for making stovetop sauces, like the feta cheese sauce for this Greek mac and cheese recipe.
  • Skillet. An essential item no kitchen should be without.
  • Casserole Dish. This collection of colorful ceramic baking dishes comes in different sizes and an array of colors.
A casserole dish of healthy baked greek mac and cheese with feta

Sorry, Hercules, there’s a new demigod, and its name is Greek mac and cheese.

Frequently Asked Questions

Is Greek Mac and Cheese Gluten Free?

No. If you would like to make this Greek mac and cheese gluten free, it would be an experiment since I have not attempted it myself. I would start by swapping the pasta for your favorite gluten free variety and substituting the all-purpose flour for cornstarch as an alternative thickening agent.

Can I Make Greek Mac and Cheese with Artichokes?

Sure! If there are other Greek flavors you enjoy, feel free to experiment and add them or swap them for other ingredients in this recipe to suit your personal tastes.

Can I Swap Halloumi Cheese for Feta?

No. While I love Halloumi cheese (see this Grilled Halloumi Cheese) it is not ideal for this Greek mac and cheese recipe since it does not crumble well or melt when heated. For a different cheese option, try crumbled goat cheese.

Greek Mac and Cheese

5 from 5 votes
This healthy baked Greek mac and cheese recipe with feta, spinach, and olives is an easy Mediterranean-inspired recipe for busy weeknights.

Prep: 45 minutes
Cook: 25 minutes
Total: 1 hour 10 minutes

Servings: 6 servings


  • 2 tablespoons extra-virgin olive oil divided
  • 1/2 large red onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1 tablespoon minced garlic (about 6 garlic cloves)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1 cup pita chips crushed
  • 10 ounces frozen spinach thawed (1 package)
  • 1/2 cup sundried tomatoes
  • 2 cups non-fat milk divided
  • 1/4 cup all purpose flour
  • 1 1/2 cups extra-sharp white Cheddar cheese shredded, about 6 ounces
  • 1 1/2 cups low-fat cottage cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup crumbled feta cheese about 4 ounces
  • 1/4 cup sliced Kalamata olives chopped
  • 12 ounces whole-wheat elbow macaroni or penne
  • 1/4 cup chopped fresh parsley or fresh dill or thyme for serving


  • In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the onions and cook until beginning to turn translucent, 5-8 minutes. Add red bell pepper, green bell pepper, and garlic and cook until the peppers are tender, about 8 additional minutes. Add red wine vinegar and cook 2 additional minutes. Set aside.
  • Bring a large pot of water on to boil. Place rack in center of the oven and preheat oven to 400°F. Coat a 3-quart baking dish with cooking spray. (A deep 9×9-inch pan will work as well.)
  • Mix breadcrumbs, remaining 1 tablespoon olive oil, and oregano in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. Place sundried tomatoes in a small bowl and cover with boiling water (this will rehydrate the tomatoes). Set aside.
  • In a large, heavy saucepan, heat 1 3/4 cups milk over medium-high heat until steaming (do not boil). In a small bowl, whisk together the remaining 1/4 cup milk and flour until smooth.
  • Add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens; about 3 to 5 minutes. Remove from heat and stir in the cheddar until melted. Stir in cottage cheese, salt, and pepper.
  • Cook pasta for 6 minutes, until not quite tender. (It will continue to cook during baking.) Drain pasta, then add to cheese sauce; mix well. Drain the sundried tomatoes, then fold them into the mixture, along with the sautéed onions and peppers, spinach, feta cheese, and olives. Spoon the mixture into the prepared baking dish, then top with crushed pita chips.
  • Bake the casserole until bubbly and golden, 25 to 30 minutes, checking at the 15-minute mark to ensure that the pita chips are not toasting too quickly (if they are, cover the pan with foil and continue baking). Garnish with chopped parsley and serve warm.


  • MAKE AHEAD: Greek mac and cheese can be prepared through Step 6, then covered and refrigerated for up to 2 days or frozen for up to 3 months. To bake, thaw in the refrigerator, if necessary, then proceed with the recipe as directed, baking for 35 to 45 minutes.
  • TO STORE: Greek mac and cheese, once baked, may be refrigerated for up to 3 days.
  • TO FREEZE: Once baked, Greek mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.
  • TO REHEAT: Warm in a 350 degree F oven, covered with foil, until heated through.


Serving: 1(of 6)Calories: 598kcalCarbohydrates: 69gProtein: 34gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 56mgPotassium: 948mgFiber: 4gSugar: 13gVitamin A: 7130IUVitamin C: 52mgCalcium: 574mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Healthy mac n’cheese, pah! That wouldn’t taste good would it?? But then… *takes a forkful*… speechless. OH MY. So good. The “Greek ingredients’ add so much flavour and the crunch of the pita chip topping is to die for! So good. Thanks hon, love everything about this healthy recipe! x5 stars

    1. Thanks Laura! Though this mac has “skinny” in the title, I promise you it tastes anything but. I think it’s the power of the feta :)

  2. I made this for my boyfriend tonight. And it was delicious! I just discovered your blog and we have a lot in common. I did my undergrad degree at UW-Madison so I know all about your love for the Farmers Market (can you say spicy cheese bread and the tent with all the cheese samples?!). I also started dating my boyfriend when he was a second year law student before going on to become a law student myself. Hang tight. It’ll get better. :)5 stars

    1. Shoreh, I am so, so excited to hear that you tried this mac and cheese and loved it! Thanks for the encouragement and for taking time to share your review too :) Makes my day!

    1. Hi Dottie! If you refer to Step 2 in the recipe card you’ll see the temperature is 400°F. Hope this helps!

  3. I was a little skeptical about Greek mac n cheese but curious. Glad I tried it out because it’s so unique and delicious!
    I am just constantly amazed by your recipes! Your site is my go-to for like 99% of the meals I make. They’re healthy and I’m able to find all the ingredients at common stores like Wal-Mart or Winco. So many healthy recipes require obscure ingredients that I would have to go somewhere special for or use like 1 time… but not yours. I’m so grateful I found your site. Thank you for all the work you put into these recipes!5 stars