Greek Cheese and Macaroni
Indulge in the comforting flavors of Mediterranean cuisine with this Greek Cheese and Macaroni bake—a delicious twist on classic mac and cheese! Featuring a trio of creamy cheeses—feta, parmesan, and mozzarella—this dish is layered with bold flavors, seasoned with aromatic oregano and a hint of nutmeg for an authentic Greek flair. Perfectly al dente elbow macaroni is enveloped in a velvety béchamel sauce, topped with golden panko breadcrumbs, and baked to bubbly perfection in under an hour. This recipe is ideal for cozy family dinners or impressing guests with a savory and satisfying pasta dish. Garnish with fresh parsley for a vibrant finishing touch and serve warm for a meal that’s both comforting and elegant.
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Recipe Information
Ingredients
- 300 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Crumbled feta cheese
- 1 cup Grated parmesan cheese
- 1 cup Grated mozzarella cheese
- 1 large Egg
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with olive oil and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain, toss with a tablespoon of olive oil, and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to form a roux.
Slowly pour in the milk while continuously whisking to avoid lumps. Cook the sauce for 4–5 minutes, stirring constantly, until it thickens and coats the back of a spoon.
Remove the béchamel sauce from the heat. Stir in the feta, parmesan, and mozzarella cheeses until fully melted and combined.
In a small bowl, whisk together the egg, oregano, nutmeg, salt, and black pepper. Gradually add the egg mixture to the cheese sauce, whisking constantly to combine.
In a large mixing bowl, combine the cooked macaroni and the cheese sauce. Stir until the pasta is evenly coated.
Transfer the macaroni mixture to the prepared baking dish, spreading it out into an even layer.
Sprinkle the panko breadcrumbs evenly over the top of the macaroni. For a golden finish, drizzle with a small amount of olive oil.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.
Remove the baking dish from the oven and let it rest for 5–10 minutes. Garnish with fresh parsley if desired before serving.
Serve warm and enjoy your delicious Greek Cheese and Macaroni!
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 5706 mg | 248% | |
| Total Carbohydrate | 300.7 g | 109% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 40.5 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2786 mg | 214% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
