Greek Macaroni and Cheese
Elevate your comfort food game with this Mediterranean twist on a classic—Greek Macaroni and Cheese! This creamy, golden casserole blends the tangy richness of crumbled feta, gooey mozzarella, and nutty parmesan for an irresistible cheese sauce, while fresh spinach and sun-dried tomatoes add vibrant bursts of flavor. Infused with the warmth of oregano and topped with crispy, olive oil-coated panko breadcrumbs, this dish strikes the perfect balance between indulgence and Mediterranean freshness. Ready in just under an hour, this hearty baked pasta dish is ideal for weeknight dinners or as a crowd-pleasing potluck star. Serve warm and watch it disappear off plates!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2.5 cups Milk
- 1 cup Crumbled feta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated parmesan cheese
- 1 large Egg
- 2 cups Fresh spinach (chopped)
- 0.5 cup Sun-dried tomatoes (chopped)
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 0.75 cup Panko breadcrumbs
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set aside.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually whisk in the milk, making sure to break up any lumps. Continue stirring and cook until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the crumbled feta, shredded mozzarella, and grated parmesan until melted and combined.
In a small bowl, beat the egg and temper it by adding a couple of tablespoons of the hot cheese sauce, whisking quickly to avoid scrambling. Stir the tempered egg into the cheese sauce.
In a large mixing bowl, combine the cooked macaroni, chopped spinach, sun-dried tomatoes, pepper, and oregano. Pour the cheese sauce over the mixture and stir until well coated.
Transfer the macaroni mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy your Greek-inspired macaroni and cheese!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 457 mg | 35% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 488 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.
