Mac and cheese, a beloved comfort food, gets a vibrant makeover with a Mediterranean twist. This dish combines the creamy, cheesy goodness of traditional mac and cheese with the bright, fresh flavors of the Mediterranean, offering a lighter, more balanced, and exciting culinary experience.
A Twist on a Classic
This Mediterranean mac and cheese recipe offers a delightful alternative to the classic, often heavy, version. It incorporates ingredients inspired by the sunny Mediterranean coast, creating a dish that is both comforting and refreshing. By blending the richness of traditional macaroni and cheese with the bright, briny flavors of the Mediterranean, this dish brings something new to the table.
The Inspiration
Imagine sitting at a table in a small village on the Mediterranean coast, enjoying a warm, cheesy pasta dish that doesn't leave you feeling stuffed. The inspiration behind this homemade mac and cheese comes from this dream of enjoying comfort food in a sunny coastal town.
Key Ingredients and Their Benefits
- Feta Cheese: This traditional Greek cheese is a star ingredient in Mediterranean cuisine. It contains vitamins A, B, and K, iron, and magnesium, which is good for bones. The good bacteria in feta can also strengthen the immune system. Always taste your feta before adding salt to mac and cheese, as it can be quite salty.
- Olive Oil: Replacing butter with olive oil not only lightens the dish but also imparts a more enticing flavor.
- Olives and Sun-dried Tomatoes: These Mediterranean staples increase the levels of healthy fats, antioxidants, and flavor.
Recipes
Mediterranean Mac and Cheese with Feta
This 5-ingredient Mediterranean feta mac and cheese is the perfect solution for when you crave a fresh twist on the old classic.
Ingredients:
- ½ pound elbow macaroni
- 3 tablespoons olive oil
- 8 oz. feta cheese, cubed or crumbled
- 1 egg, lightly beaten
- 8 oz. sour cream
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8-9 minutes. Drain.
- Spoon the macaroni into a 2-qt. baking dish. Add oil and feta and stir to combine.
- Mix together the egg and sour cream; season with salt and pepper to taste. Spoon the mixture over macaroni.
- Bake for 30 minutes. Sub the oil with butter.
Baked Mediterranean Mac and Cheese
This mouth-watering Baked Mediterranean mac and cheese has great flavors and is perfect for a weeknight dinner.
Read also: A Review of the Mediterranean Diet in Kidney Disease
Ingredients:
- ½ pound elbow pasta
- 1 ½ cup crumbled feta
- ½ cup pepper jack
- ½ onion chopped
- ½ cup chopped spinach
- ¼ cup bread crumbs
- Salt
Bechamel:
- 2 cups milk
- 2 tablespoons butter
- ½ cup semolina flour
Instructions:
- In a large pot, bring salted water to a boil, add pasta and cook as directed for el dente.
- Once pasta is done, drain and set aside.
- In same pot add a little olive oil and heat over medium heat.
- Add onion and cook for 5 minutes, or until soft.
- Add spinach and cook until wilted.
- Remove from heat and add pasta back in.
- Time to make Bechamel:
- In pan, melt butter.
- Add milk and heat - don't let it boil.
- Add feta and pepper jack, pepper jack will melt, feta wont.
- Once cheese has melted, begin incorporating semolina, slowly, stirring continuously.
- When it starts to thicken, dump it into pasta mixture. Mix well.
- Empty into oven safe dish.
- Top with breadcrumbs.
- Place in preheated oven at 400F for 10-12 minutes.
- *Remove and enjoy!*to give it a nice golden color on top, if you have a top broiler, after the 12 minutes, turn it on and leave in for a 2-3 minutes, or until color is achieved.
Mediterranean Macaroni and Cheese
Mediterranean Macaroni and Cheese is a refreshing take on macaroni and cheese with your favorite Greek ingredients: salty feta cheese, sun-dried tomatoes, savory kalamata olives, fresh basil, and tangy red onion.
Ingredients:
- 8 oz elbow macaroni
- 1 Tbsp olive oil
- 3 Tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup flour
- 3 cups milk
- 1/2 cup diced sun-dried tomatoes, drained
- 1/4 cup sliced Kalamata olives
- 6 oz feta cheese, divided
- 2 oz mozzarella cheese
- 1 Tbsp fresh basil, chopped
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Preheat oven to 400 degrees. Butter an 8 by 8-inch baking dish or a 9-inch deep dish pie dish, set aside.
- In a small mixing bowl, combine drained diced tomatoes, chopped olives, 1 Tbsp fresh basil and dried oregano, set aside.
- Boil pasta to al dente according to directions listed on package. Drain pasta well and return to pot.
- Meanwhile, melt butter along with olive oil in a medium saucepan over medium heat. Add onion and saute until soft and lightly golden, about 3 - 4 minutes, adding in garlic during the last minute of sauteing.
- Whisk in flour, and cook stirring constantly for 1 minute. While whisking vigorously, slowly pour in milk and bring mixture just to a boil, stirring constantly. Once mixture reaches a boil reduce heat to medium-low and simmer, stirring constantly until mixture has thickened, about 3 minutes.
- Remove from heat, stir in 2 oz feta cheese and mozzarella cheese then season with salt and pepper to taste.
- Pour tomato mixture over well drained pasta in pot and toss, then pour sauce over pasta mixture and toss to evenly coat.
- Pour coated pasta mixture into prepared baking dish. Sprinkle top evenly with remaining 4 oz crumbled feta cheese.
- Bake in preheated oven 20 - 25 minutes until edges are bubbling and top is golden brown.
Greek Yogurt Macaroni and Cheese
This lighter Greek Yogurt Macaroni and Cheese recipe, which combines sharp cheddar and Greek yogurt to create a lighter yet very flavorful cheddar sauce. While it’s not exactly health food, it is much healthier than a full-fat macaroni and cheese recipe.
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups milk
- 2 cups grated cheddar cheese
- 1 cup plain Greek yogurt
- ½ cup breadcrumbs
- ¼ teaspoon smoked paprika
Instructions:
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Stir in the elbow macaroni. Boil until just tender (don’t overcook it). Drain the pasta in a colander and spray cool water over it to keep it from sticking together.
- In a large pot, melt butter over medium heat. Whisk in the flour, salt, and black pepper. Stir to form a thick paste. Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, until it thickens and begins to bubble around the edges. Do not let the sauce boil.
- Whisk in grated cheddar cheese. Stir until cheese is melted and a thick sauce forms. Stir in the Greek yogurt until smooth.
- Stir the cooked macaroni into the sauce, making sure all the pasta is evenly coated by sauce.
- Pour macaroni with cheese sauce into a greased 2 qt gratin or 8x8 baking dish, spreading out out into an even layer and scraping all remaining sauce from the pot over the top of the pasta.
- Mix together the breadcrumbs and smoked paprika and evenly sprinkle over the top of the pasta.
- Place in the oven and bake at 450 degrees F for 15 minutes until the top and breadcrumbs are golden brown to your liking.
- Serve hot. For a spicy twist, substitute cayenne pepper for black pepper.
Baked Mediterranean Mac and Cheese with Béchamel Sauce
Baked mac and cheese, the ultimate comfort food, gets a Greek-style twist with spinach, creamy feta cheese, fresh parsley, and a luxurious bechamel sauce.
Ingredients:
- 12 ounces pasta
- 1 pound of thawed frozen spinach
- Yellow onion
- 3 garlic cloves
- Parsley leaves
- Thyme leaves
- Feta cheese
- Mozzarella cheese
- Breadcrumbs
- Extra virgin olive oil
- Low-fat 2% milk
- Eggs
- Flour
- Salt
- Pepper
- Ground nutmeg
Instructions:
- Position a rack in the middle of your oven and preheat to 375°F.
- Bring a large pot of water to a boil.
- Coat the bottom of a 9 x 13-inch baking dish with a thin layer of olive oil.
- Cook the pasta. Season the boiling water generously with kosher salt. Add the pasta and cook to al dente according to package instructions (about 8 to 9 minutes), then drain and return to the pot. Set aside off the heat.
- While the pasta boils, make the spinach and feta filling. In a large skillet over medium heat, add the 2 tablespoons of olive oil. Once the oil begins to shimmer, add the spinach, onion, and garlic. Cook, stirring occasionally, until the mixture is warmed through and the onions have softened (about 5 minutes). Add the parsley, thyme, and 1 1/2 cups of the feta. Toss to combine, then turn off the heat.
- Start the Greek Béchamel. In a large saucepan, heat the 1/3 cup olive oil over medium heat. Once it’s shimmering (but before smoking), stir in the flour, salt, pepper, and nutmeg. Stir constantly until the color is deeply golden, 1 to 2 minutes. It will look like a thick paste but if it’s too dry or lumpy just add a little more olive oil.
- Add the milk. Gradually whisk in the warmed milk. Continue to cook over medium heat, whisking occasionally until it’s thickened enough to coat a spoon, 5 to 7 minutes.
- Temper the eggs. In a small bowl, whisk the eggs until fully homogeneous. Continue whisking as you slowly drizzle in a small ladle of the hot béchamel.
- Incorporate the eggs. Add the tempered eggs to the béchamel while whisking constantly. Continue to stir or whisk the mixture, bringing it to a simmer for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and set aside to cool and thicken a little more. You should have a creamy, thick and smooth béchamel sauce.
- Coat the pasta. Pour half of the béchamel sauce and all of the mozzarella cheese over the drained pasta. Mix with a wooden spoon so the pasta is well-coated. If needed, add a small drizzle of olive oil to help mix it well. Set aside for now.
- Assemble the spanakopita mac and cheese. To the prepared baking dish, add half of the pasta mixture in one even layer. Spread the spinach and feta mixture over top, then add the remaining pasta mixture followed by the remaining béchamel. Be sure to spread the top layer of sauce evenly over the pasta. Finish with the remaining 1/2 cup crumbled feta and the bread crumbs.
- Bake. Place the mac and cheese on the center rack and bake until warmed through and the top is golden brown, about 30 minutes.
- Rest and serve. Remove from the oven and rest for 5 minutes. Garnish with a sprinkle of freshly minced parsley.
Caramelized Onion and Leek Mac and Cheese
This unique mac and cheese recipe isn't like your ordinary macaroni and cheese - it's loaded with caramelized onions and leeks as well as asiago and feta cheese - two types of cheese you wouldn't normally find in a store bought or homemade cheese sauce.
Ingredients:
- 1 pound rigatoni pasta
- 2 tablespoons butter
- 1 teaspoon olive oil
- 2 medium onions, thinly sliced
- 2 leeks, white and light green parts only, thinly sliced
- 1 head of garlic
- 1 tablespoon olive oil
- 5 ounces fresh spinach
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon dried oregano or thyme
- ½ teaspoon dried rosemary
- 1 cup grated Asiago cheese
- 4 ounces feta cheese, crumbled
- 3 ounces sun-dried tomatoes, julienned
- ¼ teaspoon black pepper
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
Instructions:
- Preheat the oven to 400ºF. Coat a 9 x 13 casserole dish with olive oil or cooking spray. Set aside.
- In a large skillet, heat 2 tablespoons of butter and a teaspoon of olive oil over medium low heat until the butter melts. Add the onions and leeks and stir to coat in the butter mixture. Turn the heat to low and allow to cook for one hour, stirring every ten minutes, until golden brown in color. The vegetables should just barely sizzle as they cook. If they are browning too quickly lower the heat as much as possible and if they don't seem like they're cooking at all raise the heat by small increments until they begin to do so. Once they are done remove from the heat and set aside.
- Meanwhile, cut the top quarter off the head of garlic. Drizzle the other teaspoon of olive oil over the top and wrap it tightly in aluminum foil. Place in the oven and allow it to roast for 30 minutes. Remove and allow it to cool before squeezing the garlic out of the papery peel.
- Bring a large pot of water to a boil and cook the rigatoni according to the package's directions. Once done cooking, drain, drizzle with olive oil, and shake the colander to keep the noodles from sticking together.
- In a small skillet, heat one tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Remove from the heat and set aside.
- Preheat the oven to broil on high. Heat the remaining tablespoon of butter in a medium saucepan over medium low heat until melted. Whisk in flour until fully incorporated. Whisk in the milk and cream and continue to heat until hot but not boiling. Add the oregano (or thyme) and rosemary and mix well. Add 1 cup asiago and crumble in the feta cheese. Stir until the feta is just beginning to melt.
- Remove the pan from the heat and combine the cheese mixture with the rigatoni, spinach, sun-dried tomatoes, onions, leeks, and roasted garlic in the prepared baking dish. Sprinkle with black pepper and remaining Asiago cheese. Place in the oven and broil until lightly browned, about 5 minutes.
Vegan Baked Mac and Cheese
Ingredients:
- 1 pound elbow macaroni
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup Kalamata olives, pitted and sliced
- 5 ounces baby arugula
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 2 tablespoons capers, drained
For the cheese sauce
- 2 cups raw cashews, soaked in boiling water for at least 30 minutes
- 1 ½ cups unsweetened almond milk
- ½ cup nutritional yeast
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
For the topping
- ½ cup panko bread crumbs
- 2 tablespoons nutritional yeast
- Salt, to taste
Instructions:
- Preheat oven to 350F.
- Cook pasta in a pot according to the instructions on the package, then drain and return to the same pot.
- Drain the cashews of soaking water, then place them in a high-speed blender along with the rest of the sauce ingredients. Puree until completely smooth and add salt as preferred, minding that the olives and capers are briny. Set aside until noodles are cooked.
- Warm the oil in a medium-large cast iron skillet over medium heat until hot, then add the garlic and red onions to the pan, sauteeing until the onions start to turn clear. Add the sun-dried tomatoes to the onions and saute until the onions are caramelized. Stir in the olives, baby arugula, artichoke hearts and capers and saute until the arugula is wilted slightly. Set the pan aside.
- Stir the cheese sauce into the noodles, then fold the mac and cheese into the sauteed vegetables in the cast iron pan. Move the mac around until it is flat on top. Sprinkle the panko crumbs and nutritional yeast over the top of the mac and bake for 10 minutes, or until the crumbs are golden. Top with a few extra capers and serve hot.
Tips and Variations
- Cheese Selection: Use a low-moisture mozzarella as it’s better for melting. Opt for whole blocks of mozzarella and feta cheese if you can-they tend to have a better flavor than pre-crumbled or pre-grated.
- Pasta Shape: While elbow macaroni is traditional, penne, mostaccioli, or rigatoni would also work well.
- Vegetarian Option: Real parmesan cheese is not vegetarian because it is made with animal rennet. If this is important to you, try to find cheeses made with vegetable rennet instead.
- Spice it Up: A sprinkle of red pepper flakes will make this a bit more spicy, and some lemon juice stirred in after the heavy cream can give you a bit more tangy flavor.
- Add Protein: Stir in slices of boneless skinless chicken breasts before baking, which will increase your protein and make it more filling.
Serving Suggestions
Though this is lighter than your traditional mac and cheese, it’s still a rich, comforting dish that doesn’t need any sides. If you’re serving as a holiday side or vegetarian main, serve with a festive spread of Mediterranean twists on classic holiday dishes.
Read also: Delicious Mediterranean Recipes
Frequently Asked Questions
- Will mac and cheese sauce thicken in the oven? Yes, it will! As the pasta bakes, the starch and cheese in the sauce will continue to bind and thicken. Just make sure your sauce is creamy before baking - it shouldn't be too runny.
- Are mac and cheese healthy? It depends on the ingredients and portion size. While classic mac and cheese dishes are often rich in fat and calories, using milk instead of cream, reducing pasta, and adding vegetables or herbs (like in this version) can make it healthier.
- Can mac and cheese be frozen? Yes. Let it cool completely, store it in an airtight container, and freeze for up to 2 months. Reheat gently, adding a splash of milk if needed.
A Brief History of Mac and Cheese
While macaroni and cheese may seem commonplace in American homes today, it was once enjoyed as a delicacy of sorts by Europe’s elite classes. A very early recipe for the dish appeared in the famous historical cookbook Forme of Cury, which was a highly regarded resource in most royal kitchens. Eventually macaroni and cheese moved into aristocratic homes, then eventually made its way across the sea to American kitchens. Thomas Jefferson is often credited with popularizing macaroni in America after his European travels. Jefferson’s African American slave chef, James Hemmings, accompanied Jefferson to France where he studied classic French cooking. It was there that he mastered a recipe for macaroni and cheese that Jefferson is said to have adored.
Read also: Mediterranean Diet, Instant Pot Style
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