Greek Mac and Cheese
Experience a Mediterranean twist on comfort food with this irresistible Greek Mac and Cheese! This creamy baked pasta dish combines tender elbow macaroni with a velvety cheese sauce featuring feta, mozzarella, and Parmesan for the ultimate indulgence. Infused with vibrant flavors from fresh spinach, sun-dried tomatoes, and a touch of oregano, every bite is a harmonious blend of richness and zest. Topped with golden, crispy panko breadcrumbs, this recipe offers a satisfying crunch that perfectly complements its cheesy interior. Ready in just 45 minutes, it’s a crowd-pleasing option for weeknight dinners or casual gatherings. Bring a taste of the Mediterranean to your table with this one-dish favorite!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Milk
- 1 cup Crumbled feta cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 3 cups Fresh spinach
- 1 cup Sun-dried tomatoes (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to create a roux.
Gradually pour in the milk, whisking constantly to ensure a smooth mixture. Cook for 4–5 minutes until the sauce thickens.
Stir in the feta cheese, mozzarella cheese, and Parmesan cheese, reserving some Parmesan for topping. Mix until the cheeses melt and the sauce is smooth.
Season the sauce with salt, black pepper, and dried oregano. Adjust seasoning to taste.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the spinach to the skillet and cook until wilted, about 2–3 minutes. Stir in the chopped sun-dried tomatoes.
Combine the cooked macaroni, spinach, and sun-dried tomato mixture with the cheese sauce. Mix well to coat the pasta evenly.
Transfer the mixture to the prepared baking dish. Sprinkle the top with panko breadcrumbs and the reserved Parmesan cheese.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the dish cool slightly before serving. Enjoy your creamy, flavorful Greek Mac and Cheese!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 538 mg | 41% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 456 mg | 10% | |
*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.
