Greek Style Mac and Cheese
This Greek Style Mac and Cheese takes the comfort of classic mac and cheese and gives it a Mediterranean twist. With tangy feta, creamy bechamel, fresh herbs, and a crispy breadcrumb topping, it’s a hearty yet bright dish perfect for family dinners or potlucks.
Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
Pasta & Sauce
12 oz (340 g) elbow macaroni (or penne)
3 tablespoons olive oil
3 tablespoons all-purpose flour
3 cups milk
½ cup Greek yogurt
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt & black pepper, to taste
Cheese
1 ½ cups shredded mozzarella
1 cup crumbled feta cheese
½ cup grated Parmesan
Add-Ins
1 cup baby spinach, roughly chopped
½ cup sun-dried tomatoes, chopped
¼ cup Kalamata olives, sliced
2 tablespoons fresh parsley or dill, chopped
Topping
½ cup panko breadcrumbs
2 tablespoons olive oil
¼ teaspoon smoked paprika
¼ teaspoon dried oregano
Instructions
Cook Pasta
Bring salted water to a boil. Cook pasta until al dente. Drain and set aside.
Make the Sauce
In a large pot, heat olive oil over medium.
Whisk in flour to form a roux; cook for 1 minute.
Slowly whisk in milk, stirring constantly until smooth.
Simmer 4–5 minutes until slightly thickened.
Stir in Greek yogurt, oregano, garlic powder, salt, and pepper.
Add Cheese
Reduce heat to low. Stir in mozzarella, feta, and Parmesan until melted and smooth.
Combine Pasta & Add-Ins
Stir pasta into sauce.
Mix in spinach, sun-dried tomatoes, and olives if using.
Prepare the Topping
In a small bowl, mix panko breadcrumbs with olive oil, smoked paprika, and oregano.
Bake
Preheat oven to 375°F (190°C).
Transfer mac and cheese to a greased baking dish.
Sprinkle topping evenly over pasta.
Bake 15 minutes until golden and bubbling.
Garnish & Serve
Sprinkle with fresh parsley or dill.
Serve warm.
Notes & Tips
For extra protein, add shredded rotisserie chicken or ground lamb.
Use whole-wheat pasta for a healthier version.
To make it spicier, add a pinch of red pepper flakes to the sauce.
If you prefer stovetop-only, skip the breadcrumb topping and serve right away.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes! Assemble, cover, and refrigerate up to 1 day ahead. Bake before serving.
Q: Can I freeze it?
A: Absolutely. Cool completely, then wrap tightly. Freeze up to 2 months. Reheat in the oven with a little milk stirred in.
Q: Can I make it lighter?
A: Use low-fat milk, reduced-fat feta, and cut back on mozzarella. Greek yogurt keeps it creamy without too much fat.
Nutritional Information
Calories: ~480
Protein: 20 g
Carbohydrates: 54 g
Fat: 20 g
Fiber: 4 g
Sodium: 680 mg