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!
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.)
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.
- 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.
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.
- 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.)
- 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).
- Nonfat Milk. No heavy cream or full-fat milk required (save it for this Adult 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.
- Sauté the onions and peppers.
- Make the pita chip topping. Drain the spinach and rehydrate the sun-dried tomatoes.
- In a small bowl, whisk together the some milk and the flour.
- Make the feta cheese sauce.
- Cook the pasta until not quite tender. Drain, then combine with the sauce and veggies.
- 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!
- 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.
Recommended Tools to Make this Recipe
- 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.
Sorry, Hercules, there’s a new demigod, and its name is Greek mac and cheese.
Frequently Asked Questions
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.
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.
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
- 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.
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