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Greek Mac and Cheese

This healthy baked Greek mac and cheese recipe with feta, spinach, and olives is an easy Mediterranean-inspired recipe for busy weeknights.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 598 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 2 tablespoons extra-virgin olive oil divided
  • ½ large red onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1 tablespoon minced garlic  (about 6 garlic cloves)
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • 1 cup Pita chips crushed
  • 10 ounces frozen spinach thawed (1 package)
  • ½ cup sundried tomatoes
  • 2 cups non-fat milk divided
  • ¼ cup all purpose flour
  • 1 ½ cups extra-sharp white cheddar cheese shredded, about 6 ounces
  • 1 ½ cups low-fat cottage cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup crumbled Feta cheese about 4 ounces
  • ¼ cup sliced kalamata olives chopped
  • 12 ounces whole-wheat elbow macaroni or penne
  • ¼ cup chopped fresh parsley or fresh dill or thyme for serving

Instructions

    Cup of Yum
  1. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the onions and cook until beginning to turn translucent, 5-8 minutes. Add red bell pepper, green bell pepper, and garlic and cook until the peppers are tender, about 8 additional minutes. Add red wine vinegar and cook 2 additional minutes. Set aside.
  2. Bring a large pot of water on to boil. Place rack in center of the oven and preheat oven to 400°F. Coat a 3-quart baking dish with cooking spray. (A deep 9x9-inch pan will work as well.)
  3. Mix breadcrumbs, remaining 1 tablespoon olive oil, and oregano in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. Place sundried tomatoes in a small bowl and cover with boiling water (this will rehydrate the tomatoes). Set aside.
  4. In a large, heavy saucepan, heat 1 3/4 cups milk over medium-high heat until steaming (do not boil). In a small bowl, whisk together the remaining 1/4 cup milk and flour until smooth.
  5. Add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens; about 3 to 5 minutes. Remove from heat and stir in the cheddar until melted. Stir in cottage cheese, salt, and pepper.
  6. Cook pasta for 6 minutes, until not quite tender. (It will continue to cook during baking.) Drain pasta, then add to cheese sauce; mix well. Drain the sundried tomatoes, then fold them into the mixture, along with the sautéed onions and peppers, spinach, feta cheese, and olives. Spoon the mixture into the prepared baking dish, then top with crushed pita chips.
  7. Bake the casserole until bubbly and golden, 25 to 30 minutes, checking at the 15-minute mark to ensure that the pita chips are not toasting too quickly (if they are, cover the pan with foil and continue baking). Garnish with chopped parsley and serve warm.

Notes

  • MAKE AHEAD: Greek mac and cheese can be prepared through Step 6, then covered and refrigerated for up to 2 days or frozen for up to 3 months. To bake, thaw in the refrigerator, if necessary, then proceed with the recipe as directed, baking for 35 to 45 minutes.
  • TO STORE: Greek mac and cheese, once baked, may be refrigerated for up to 3 days.
  • TO FREEZE: Once baked, Greek mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.
  • TO REHEAT: Warm in a 350 degree F oven, covered with foil, until heated through.

Nutrition Information

Serving 1(of 6) Calories 598kcal (30%) Carbohydrates 69g (23%) Protein 34g (68%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 56mg (19%) Potassium 948mg (27%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 7130IU (143%) Vitamin C 52mg (58%) Calcium 574mg (57%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 598

% Daily Value*

Serving 1(of 6)
Calories 598kcal 30%
Carbohydrates 69g 23%
Protein 34g 68%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 56mg 19%
Potassium 948mg 20%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 7130IU 143%
Vitamin C 52mg 58%
Calcium 574mg 57%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.