Introduction
Bring a fresh twist to a beloved classic with this Mediterranean Mac and Cheese! Combining creamy cheese sauce with sun-dried tomatoes, spinach, olives, and vibrant herbs, this recipe delivers bold, tangy flavors that instantly transport you to the sunny Mediterranean coast. Plus, it’s easy enough for weeknights but fancy enough for entertaining guests.
Why You’ll Love This Recipe
You’ll love this Mediterranean Mac and Cheese because it’s both indulgent and refreshing. Moreover, the savory feta and mozzarella blend perfectly with briny olives and sweet sun-dried tomatoes. Additionally, this dish adds a nutritious boost with baby spinach, making it a balanced meal you’ll want to make again and again.
Recipe Origins
While traditional mac and cheese is rooted in American comfort food culture, this Mediterranean version is inspired by the vibrant ingredients commonly found in southern Europe. By incorporating feta, olive oil, olives, and fresh vegetables, this recipe offers a unique twist that celebrates Mediterranean culinary traditions.
Nutrition Information
Calories: 495
Fat: 26g
Carbohydrates: 45g
Protein: 20g
Sodium: 860mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 30 min
Total Time: 45 min
Servings: 4–6
Difficulty: ⭐⭐
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven, covered with foil, until warmed through, or microwave individual portions gently, adding a splash of milk if necessary to refresh the sauce.
Serving Suggestions
Serve this Mediterranean Mac and Cheese with a crisp Greek salad or roasted vegetables for a complete meal. Additionally, a side of warm pita bread or a drizzle of balsamic glaze over the top would complement the Mediterranean flavors beautifully.
Common Mistakes
Overcooking the pasta: Always cook pasta al dente to maintain the best texture after baking.
Skipping constant stirring: Gradually adding milk and whisking prevents lumpy sauces.
Using low-quality feta: Opt for block feta in brine for the best flavor and creaminess.
Not draining sun-dried tomatoes properly: Excess oil can make the sauce greasy if not drained.
Recipe Variations
Vegan Version: Use plant-based milk, vegan mozzarella, and a vegan feta alternative.
Gluten-Free Version: Swap the pasta and flour for certified gluten-free options.
Low-Carb Version: Replace pasta with steamed cauliflower florets and skip the flour for a lighter sauce.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! Assemble everything up to baking, refrigerate covered, and bake when ready to serve.
What’s the best substitute for sun-dried tomatoes?
You can use roasted red peppers for a slightly sweeter alternative.
Can I add protein?
Absolutely! Grilled chicken, chickpeas, or even shrimp pair perfectly with these Mediterranean flavors.
Ingredients
- 8 ounces elbow macaroni or short pasta (like penne)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, sliced (packed in oil, drained)
- 1 cup baby spinach
- ½ cup Kalamata olives, sliced
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 cup shredded mozzarella cheese
- ¾ cup crumbled feta cheese
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
1- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
2- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
3- Stir in the sun-dried tomatoes and spinach, cooking until the spinach is wilted. Add the sliced olives and cook for 1 minute more.
4- Sprinkle the flour into the skillet and stir to coat the vegetables evenly. Gradually pour in the milk while whisking constantly to avoid lumps.
5- Bring the mixture to a gentle simmer. Stir in the mozzarella and half of the feta cheese until melted and smooth.
6- Season with oregano, red pepper flakes (if using), salt, and black pepper.
7- Add the cooked pasta to the skillet, tossing until well coated with the cheesy sauce.
8- Transfer the pasta mixture to a lightly greased 9x9-inch baking dish.
9- Sprinkle the remaining feta cheese over the top.
10- Bake at 375°F (190°C) for 15–20 minutes, or until bubbly and lightly golden on top.
11- Garnish with fresh basil before serving. Enjoy!
