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 and Greek Chicken, 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.)

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.

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. Be sure to cook the pasta only until it is just below al dente, since it will cook further in the oven. Looking for the same goodness sans pasta? Check out my Cauliflower Mac and Cheese.
• Bell Peppers. 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. 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.
• 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. If you’re not a fan of cottage cheese, swap part-skim ricotta cheese. Cottage cheese adds a healthy boost of protein in my Cottage Cheese Mac and Cheese recipe, too!
• 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

1. Sauté the onions and peppers.
2. Make the pita chip topping. Drain the spinach and rehydrate the sun-dried tomatoes.

3. In a small bowl, whisk together the some milk and the flour.

4. Make the feta cheese sauce.

5. Cook the pasta until not quite tender. Drain, then combine with the sauce and veggies.

6. 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!