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Greek Mac and Cheese, a healthy twist on a comfort food classic made in a creamy cheese sauce with whole wheat pasta, tomatoes, spinach, olives and Feta cheese.
Greek Mac and Cheese
Greek Mac and CheeseAs we get closer to Fall, mornings and nights get cooler, I start craving more comfort food dishes. This mac and cheese puts a healthy, Greek spin on the classic. Loaded with vegetables and topped with feta and dill.
Made with Delallo’s 100% Organic Whole Wheat Elbow Pasta, the only brand of whole wheat pasta my family will eat (they also make the best jarred Pomodoro Sauce out there!). Prior to trying Delallo’s whole wheat pasta, I only cooked white pasta because no one liked the taste or texture of wheat pasta.
Tips and Variations
- This recipe is adaptable on taste and what you have on hand. If you don’t have fresh tomatoes, a small can of diced can be used in it’s place. It would also be great with some chopped jarred artichokes!
- You can prepare this ahead and refrigerate until ready to bake.
- Leftovers can be frozen, to reheat, place it in a 350F oven covered in foil until heated through, about 20 to 25 minutes.
How To Make Greek Mac and Cheese
More Healthy Mac and Cheese recipes I love:
- Cauliflower Mac and Cheese
- Butternut Squash Mac and Cheese
- Baked Broccoli Mac and Cheese
- Pumpkin Mac and Cheese with Roasted Veggies
- Macaroni and Cheese Soup with Broccoli
Greek Mac and Cheese
Greek Mac and Cheese, a healthy twist on a comfort food classic made in a creamy cheese sauce with whole wheat pasta, tomatoes, spinach, olives and Feta cheese.
Yield: 6 servings
Serving Size: 1 1/2 cups
Ingredients
- Kosher salt
- 8 ounces Delallo's 100% Organic Whole Wheat Elbow Past
- Cooking spray
- 1 ½ tablespoons unsalted butter
- ½ cup red onion chopped
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 2 cups low fat milk
- ½ cup shredded part-skim mozzarella
- 5 ounces crumbled feta cheese divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram or thyme
- Freshly ground black pepper to taste
- 1 1/2 cups quartered cherry or grape tomatoes
- 10 pitted Kalamata olives chopped
- 3 cups fresh baby spinach chopped
- Fresh dill or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. When boiling, add macaroni and boil until just under al dente according to package directions.
- Meanwhile, preheat oven to 375 degrees. Spray a deep casserole dish (roughly 8 ½ ” x 10 ½ ”) with cooking spray and set aside.
- In a medium sauce pot over medium-high heat, melt butter.
- Add red onion and sauté until softened, about 3 minutes. Add garlic and sauté 1 minute more.
- Sprinkle flour over the top and stir, cooking 2-3 minutes more.
- Add the milk whisk until boiling.
- Remove from heat and add mozzarella and 1/3 of the feta. Stir until mostly melted.
- Add oregano, marjoram, pepper, diced tomatoes, olives and spinach. Stir to combine, add 1/4 teaspoon salt, or more as needed.
- Transfer everything to the casserole dish. Top with the remaining feta cheese.
- Bake 20 to 22 minutes or until top golden. Garnish with dill or parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 1/2 cups, Calories: 341 kcal, Carbohydrates: 43 g, Protein: 16 g, Fat: 13 g, Saturated Fat: 7.5 g, Cholesterol: 39 mg, Sodium: 507 mg, Fiber: 5 g, Sugar: 7 g
Categories:
Recipe created in partnership with Delallo Foods, a brand I LOVE and use in my kitchen.
The Greek Mac and Cheese turned out so yummy I ended being out of milk so I subbed low fat coconut milk. Still turned out very good. Love these easy recipes and still taste great.
Can you add cooked ground beef or chopped cube chicken to this dish. Sounds really yummy. Thank you for sharing this recipe.
I used unsweetened almond milk, as that’s what we keep around. I’ve used it for umpteen different mac recipes. But, either it did *not* work for this recipe or the cheese sauce just lacked. The sauce was creamy, but not cheesy. We ended up adding a bunch more feta, garlic, herbs, and olives.
Super delicious! My husband went for seconds which is always a good sign of a great dish!
I added some fresh basil from my garden that I needed to use up. I also used chickpea pasta cause it was what I had around.
Just wanted to clarify the recipe. When transferring everything to the casserole dish, it doesn’t say if you should stir the cream sauce with the macaroni first then add to casserole dish or put macaroni in dish first and pour the cream on top of it. Can anyone help me?