Greek Mac And Cheese Baked Healthy Easy Wellplated Com

Made with a luscious feta cheese sauce, LOADED with Mediterranean vegetables, and topped with a ridiculously tasty pita chip topping, it’s a fresh twist on everyone’s favorite cheesy pasta casserole. I can’t say with any shred of historical accuracy that Greek mac and cheese is how Aphrodite seduced every god on Olympus, but I think it’s a reasonable theory. (I would also venture a guess that this Greek Layer Dip was also in her arsenal.) It transforms classic ingredients in Greek Salad, like bell peppers, tomatoes, Kalamata olives, and feta cheese, into a glorious pan of bubbly, cheesy noodles that’s one of our favorite things we’ve eaten in a long time. Finished with a crispy, crunchy pita chip and herb topping, this baked Greek mac and cheese is an Athens-approved party in a pan. (For a Roman-approved pan of cheesy goodness, check out this Italian Mac and Cheese.)

How to Make Greek Mac and Cheese

Featuring a creamy, yet lighter, feta cheese sauce, tender peppers, sun-dried tomatoes, salty Kalamata olives, and a crunchy pita chip topping, this cozy Greek mac and cheese recipe will transport you straight to the Acropolis of Athens.

The Ingredients

Pasta. A whole wheat short-cut pasta, like elbow macaroni, penne, or rigatoni, is ideal for this baked Greek mac and cheese (and this Chicken Alfredo Bake). Their tubular shape makes the perfect vessel for all that rich cheesy feta sauce.

Bell Peppers. Pack in the vitamin C (up to 169% of the RDI in a single pepper) along with other key nutrients, such as vitamin A, vitamin B6, vitamin E, folate, and potassium, they are colorful, nutritious, and make this mac an all-in-one dinner.

Sun Dried Tomatoes. Infuse this Greek-style mac and cheese with a rich and robust tomato flavor (I also love sun dried tomatoes in this Sun Dried Tomato Pasta).Kalamata Olives. Aside from being quintessentially Greek, Kalamata olives are also packed with heart-healthy monounsaturated fats and antioxidants. Spinach. Loads up every serving with a daily dose of iron, calcium, folic acid, and vitamins A, C, and K. (It’s also how I sneak some extra nutrition into this Spinach Artichoke Mac and Cheese.)

Onion + Garlic. Aromatic essentials.White Cheddar + Feta. White cheddar offers sharpness and a gooey melty texture while feta brings it zippy tang and iconic Greek flavor (if you love feta, you’ll also enjoy this Feta Dip).Cottage Cheese. I kept this macaroni and cheese lean and mean with a secret ingredient: low-fat cottage cheese. Don’t freak out. The cottage cheese melts beautifully and gives the sauce richness and body, without the excess of heavy cream (I use it in Low Carb Lasagna too).

Nonfat Milk. No heavy cream or full-fat milk required (save it for this Adult Mac and Cheese). This skinny Greek mac and cheese cuts fats and calories by opting for skim milk over its full-fat counterparts.All Purpose Flour. Our thickening agent that makes our simple sauce ultra-rich and creamy.Red Wine Vinegar. Adds a little acidity to balance out the sweetness of peppers and the bite of the onion and garlic.Parsley + Oregano. Offer color and some fresh Mediterranean flair. Pita Chips. To keep things Greek, I swapped out traditional breadcrumbs (like on this Pumpkin Mac and Cheese) for crushed pita chips. They’re the perfect extra crunchy and toasty topping to contrast the creamy-dreamy feta cheese sauce.

The Directions

Storage Tips

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.

Recommended Tools to Make this Recipe

Saucepan. This everyday saucepan is my favorite for making stovetop sauces, like the feta cheese sauce for this Greek mac and cheese recipe.Skillet. An essential item no kitchen should be without.Casserole Dish. This collection of colorful ceramic baking dishes comes in different sizes and an array of colors.

Sorry, Hercules, there’s a new demigod, and its name is Greek mac and cheese. To use a heartier green, such as kale, saute it before adding it to the sauce.