30-minute Greek Mac And Cheese
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 (as a side, or 4 as a main)
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Calories
466 kcal
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Cuisine
Greek
30-minute Greek Mac And Cheese
Description
This recipe uses cooked macaroni mixed with a smooth cheese sauce blending cheddar, feta, mozzarella, and evaporated milk combined with eggs and optional nutmeg. Spinach is wilted separately before incorporation to add freshness and color. The mixture is poured into a cast iron skillet or baking dish, topped with panko breadcrumbs and optional Parmesan cheese for a crisp golden crust.
Baking at a high temperature creates a bubbling, browned top while the interior remains creamy with melty cheeses and tender pasta. The feta adds a distinctive salty tang reflecting Greek influences, balanced by the mild mozzarella and cheddar. The optional spinach enriches the dish nutritionally and visually.
This mac and cheese can be served on its own or alongside roasted chicken or salad. It doesn’t freeze well due to the simple sauce, but leftover portions can be reheated with a little added milk to restore creaminess. Variations can include additional cheeses or mix-ins like shredded chicken or vegetables.
Use caution handling the hot cast iron skillet after baking. If unavailable, a conventional baking dish will suffice. Serving size is approximately for two people unless doubled.
Ingredients
- 9 ounces macaroni
- 1 cup cheddar cheese or a mixture of cheeses e.g. gruyère, Swiss cheese, provolone, grated
- 1 cup feta cheese (crumbled)
- ½ cup mozzarella cheese (grated)
- 14 ounces evaporated milk (1 can)
- 2 egg large
- ¼ tsp ground nutmeg (optional)
- 10 ounces spinach
- salt to taste
- black pepper to taste
- 2 tbsp panko breadcrumbs (optional but recommended!)
- 1 tbsp Parmesan Cheese optional, grated
Instructions
- Pre-heat the oven to 220C/430F.
- Cook the macaroni according to the packet instructions, then drain and empty back into the pan. Stir through a drizzle of oil and put a lid on the pan to stop it sticking and drying out.
- Meanwhile, pulse the cheeses, milk, eggs and nutmeg (if using) in a food processor until combined (about 10 seconds). Set aside.
- Wilt the spinach in a roughly 10 inch/26 cm cast iron skillet/frying pan (if you have one - see notes) for a few minutes, then empty into the pan with the pasta.
- Add the cheese, milk, egg and evaporated milk ‘sauce’ and combine well, then pour into the cast iron pan. Smooth down, then sprinkle evenly with the breadcrumbs and parmesan.
- Bake for about 15 minutes or until nicely golden and bubbling. Serve immediately.
Notes
- Cast iron skillets around 10 inches in diameter work well for this recipe but other sizes or baking dishes are acceptable.
- Add a tea towel around the hot pan’s handle when removing from the oven to prevent burns.
- Use at least half a cup to a cup of crumbled feta cheese to maintain the Greek character of the dish.
- The dish doesn’t freeze well, but leftovers can be reheated with added milk to prevent drying out.
- Additional ingredients like shredded cooked chicken or cherry tomatoes can be added for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(as a side, or 4 as a main)
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 124mg | 41% |
| Sodium | 622mg | 26% |
| Potassium | 627mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 5025IU | 101% |
| Vitamin C | 15mg | 17% |
| Calcium | 558mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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