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!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set aside.

Step 2

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.

Step 3

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.

Step 4

Gradually whisk in the milk, making sure to break up any lumps. Continue stirring and cook until the mixture thickens, about 3-4 minutes.

Step 5

Remove the saucepan from heat and stir in the crumbled feta, shredded mozzarella, and grated parmesan until melted and combined.

Step 6

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.

Step 7

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.

Step 8

Transfer the macaroni mixture to the prepared baking dish, spreading it out evenly.

Step 9

In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the macaroni.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.

Step 11

Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy your Greek-inspired macaroni and cheese!

Nutrition Facts

Serving size	1431.6 grams (1431.6g)

Amount per serving	% Daily Value*
Calories	3103

Total Fat 162.80g	209%
Saturated Fat 78.90g	395%
Polyunsaturated Fat 6.40g
Cholesterol 633mg	211%
Sodium 4407mg	192%
Total Carbohydrate 264.70g	96%
Dietary Fiber 13.40g	48%
Total Sugars 41.40g
Protein 137.00g	274%

Vitamin D 331IU	1656%
Calcium 2629mg	202%
Iron 16mg	87%
Potassium 1751mg	37%

*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.

Source of Calories

Fat: 47.7%

Protein: 17.8%

Carbs: 34.5%