Greek Mac and Cheese

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I love a dish that feels like comfort food but arrives at the table with bright, Mediterranean character. This Greek Mac and Cheese swaps the usual cheddar-heavy profile for tangy feta, melty mozzarella, briny olives and tomatoes, plus a handful of spinach. It’s the kind of casserole that gets eaten straight from the pan and still manages to feel a little virtuous.

The recipe is straightforward, pantry-friendly, and forgiving. Whole wheat elbow pasta keeps the texture hearty, while the béchamel-style sauce is lightened with part-skim mozzarella and balanced by the salty punch of feta. It bakes briefly so the top turns golden while the inside stays creamy.

If you want a weeknight main that doubles as a crowd-pleaser for potlucks, this is it. Below you’ll find a clear ingredients list with quick notes, step-by-step instructions, equipment suggestions, troubleshooting tips, and options to tailor it to the season.

The Essentials

What this is

Greek Mac and Cheese is a baked pasta casserole that combines whole wheat elbow macaroni with a milk-thickened cheese sauce, crumbled feta, mozzarella, tomatoes, Kalamata olives, and spinach. The flavor profile is tangy, savory, and fresh rather than cloyingly rich.

Yield and timing

Makes one deep 8 ½” x 10 ½” casserole (serves 6). Active hands-on time: about 25 minutes. Oven time: 20–22 minutes. Total time: roughly 50 minutes.

How to Prepare Greek Mac and Cheese

Ingredients

• Kosher salt — for seasoning the pasta water and adjusting the final sauce seasoning.
• 8 ounces Delallo’s 100% Organic Whole Wheat Elbow Pasta — the base; cook to just under al dente so it finishes in the oven.
• Cooking spray — prevents sticking in the casserole dish.
• 1 ½ tablespoons unsalted butter — for sautéing the aromatics and building the sauce’s fat base.
• ½ cup red onion, chopped — provides sweet, savory depth when softened.
• 3 garlic cloves, minced — aromatic; adds a savory lift.
• ¼ cup all-purpose flour — thickens the milk into a creamy sauce (roux).
• 2 cups low-fat milk — the liquid for the sauce; low-fat keeps it lighter but still creamy.
• ½ cup shredded part-skim mozzarella — melts smoothly and gives stretch without excess fat.
• 5 ounces crumbled feta cheese, divided — salty, tangy anchor; some goes into the sauce, some on top for baking.
• 1/2 teaspoon dried oregano — classic Greek herb flavor.
• 1/2 teaspoon dried marjoram or thyme — floral, savory note; either herb works.
• Freshly ground black pepper, to taste — adds warmth; adjust to preference.
• 1 1/2 cups quartered cherry or grape tomatoes — burst of acidity and color.
• 10 pitted Kalamata olives, chopped — briny contrast; chop so they distribute evenly.
• 3 cups fresh baby spinach, chopped — folds into the warm sauce and wilts down for color and nutrition.
• Fresh dill or parsley, for garnish — bright herb finish that complements feta.

Step-by-step Instructions

1. Bring a large pot of water to a rolling boil. Salt generously with kosher salt (about 1 tablespoon for a large pot).
2. Add the 8 ounces whole wheat elbow pasta and cook until just under al dente per package directions—slightly firmer than you normally like, since it will finish cooking in the oven. Drain and set aside.
3. Preheat the oven to 375°F (190°C). Lightly spray a deep casserole dish (about 8 ½” x 10 ½”) with cooking spray and set aside.
4. In a medium saucepan over medium-high heat, melt 1 ½ tablespoons unsalted butter.
5. Add ½ cup chopped red onion and sauté until softened, about 3 minutes. Stir occasionally so it softens evenly without browning too fast.
6. Add 3 minced garlic cloves and cook another minute until fragrant. Don’t let the garlic burn.
7. Sprinkle ¼ cup all-purpose flour over the softened onion and garlic. Stir continuously and cook the flour mixture for 2–3 minutes to form a light roux—this removes the raw flour taste.
8. Slowly pour in 2 cups low-fat milk while whisking constantly to avoid lumps. Increase heat slightly and whisk until the mixture comes to a simmer and thickens—bring to a gentle boil, then remove from heat.
9. Stir in ½ cup shredded part-skim mozzarella and 1/3 of the 5 ounces crumbled feta (about 1.67 ounces). Mix until the cheeses are mostly melted and the sauce is smooth.
10. Add 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 chopped pitted Kalamata olives, and 3 cups chopped fresh baby spinach. Stir to combine and wilt the spinach slightly in the residual heat. Taste and add 1/4 teaspoon kosher salt, then adjust if more is needed.
11. Combine the drained pasta with the sauce, stirring gently so the pasta is evenly coated. Transfer everything to the prepared casserole dish and spread into an even layer.
12. Top the casserole with the remaining feta cheese (the portion from the 5 ounces not used in the sauce).
13. Bake in the preheated 375°F oven for 20–22 minutes, or until the top is golden and the casserole is bubbling around the edges.
14. Remove from oven and let rest 5 minutes. Garnish with chopped fresh dill or parsley before serving.

Why This Greek Mac and Cheese Stands Out

Instead of relying on heavy cheddars and long bakes, this recipe builds a lighter béchamel-style sauce with low-fat milk and adds tangy feta and briny Kalamata olives for complexity. Whole wheat pasta gives texture and a nuttier flavor, and the quick bake ensures the interior stays creamy while the top crisps just enough.

It’s balanced: salty feta, creamy mozzarella, bright tomatoes, and herbaceous dill/parsley combine into a familiar comfort format with Mediterranean freshness.

Substitutions by Category

Pasta

• Elbow pasta — swap for small shells or penne if you prefer a different shape; adjust cooking time to just under al dente.

Cheese

• Mozzarella — part-skim is called for; you can use whole-milk mozzarella for richer melt.
• Feta — use a good-quality brined feta; a sheep/goat blend is ideal. If you need a milder tang, reduce the feta on top slightly.

Herbs & aromatics

• Marjoram or thyme — either is appropriate; if you have fresh herbs, use roughly three times the dried amount.

Greens & veg

• Spinach — baby spinach is fastest; baby kale or chopped chard can be used but cook a little longer to soften.

What You’ll Need (Gear)

• Large pot for boiling pasta.
• Medium saucepan for making the sauce.
• Whisk for smooth sauce and to prevent lumps when adding milk.
• Wooden spoon or spatula to stir the sauce and combine pasta.
• 8 ½” x 10 ½” deep casserole dish (or similar baking dish).
• Chef’s knife and cutting board for the onion, tomatoes, olives, and herbs.
• Measuring cups and spoons for accuracy.

Easy-to-Miss Gotchas

• Undercooking the pasta: If you cook pasta fully before baking you risk mush. Stop at just under al dente so it finishes in the oven.
• Roux not cooked enough: Cook the flour 2–3 minutes after adding to remove the raw taste. A pale, slightly nutty aroma is what you’re after.
• Lumpy sauce: Add milk slowly while whisking to prevent lumps. If lumps form, strain quickly or whisk vigorously over low heat until smooth.
• Over-salting: Feta and Kalamata olives are salty—start with 1/4 teaspoon salt in the sauce and taste before adding more.
• Burning garlic: Add garlic after the onion softens, and cook only about one minute to avoid bitterness.

Variations by Season

Spring

Add a handful of fresh peas for sweetness and bright color. Fresh dill works especially well in spring.

Summer

Use ripe cherry tomatoes and fresh oregano or basil. Reduce oven time slightly if using very juicy tomatoes so the casserole doesn’t become watery.

Fall/Winter

Swap baby spinach for sautéed kale or chard and add a pinch of smoked paprika for warmth. Use dried herbs if fresh aren’t available.

Pro Tips & Notes

• Room temperature milk will incorporate into the roux more smoothly than cold milk straight from the fridge.
• Reserve a little pasta cooking water if you want to loosen the sauce before transferring to the casserole dish.
• If you prefer a crispier top, broil for 1–2 minutes at the end—watch it carefully to prevent burning.
• To portion-control, this dish reheats well in individual ramekins for lunches or smaller servings.

Freezer-Friendly Notes

Assemble through step 11 (transfer to casserole and top with remaining feta), then let cool completely. Cover tightly with plastic wrap and foil and freeze for up to 2 months. To bake from frozen, remove plastic wrap, keep foil on, bake covered at 375°F for 40–50 minutes, then remove foil and bake another 10–15 minutes until bubbly and golden. If thawed overnight in the refrigerator, bake 25–30 minutes until heated through.

Reader Q&A

Can I make this gluten-free?

Yes. Substitute a gluten-free elbow pasta and use a gluten-free all-purpose flour for the roux; cook the pasta to just under al dente as instructed.

Can I skip the mozzarella?

Technically yes, but mozzarella provides melt and creaminess. If you skip it, the sauce will rely more on feta for texture and may be less creamy—consider replacing with another melting cheese you enjoy.

How salty will this be with feta and olives?

It’s on the savory side. The recipe adds only 1/4 teaspoon kosher salt initially because the feta and Kalamata contribute a lot of salt. Taste before adding more.

The Takeaway

This Greek Mac and Cheese is a practical, flavor-forward twist on a familiar favorite. It balances comfort and brightness—melty mozzarella, tangy feta, briny olives, and fresh spinach—built on a light milk-based sauce and whole wheat pasta. It’s quick enough for a weeknight, pretty enough for guests, and adaptable to what’s in season. Follow the step-by-step method, watch your seasoning, and you’ll have a creamy, bold casserole that feels both homey and Mediterranean.

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