If you’re looking for a way to brighten up and lighten up your old favourite mac n’ cheese, this easy Greek spinach and feta mac and cheese could be for you. Made with a quick secret ingredient ‘sauce’, it’s much lighter than a classic macaroni cheese… and you’ll love the surprising Greek style twist!
This is a delicious and creamy baked mac and cheese that the whole family will love. But what? No sauce? Well, sort of… Read on to find out what the secret ingredient is!
Why choose THIS baked mac and cheese recipe?
- I don’t have to tell you how many thousands of macaroni cheese recipes there already are out there. So why even take a second glance at this one?
- You simply blend together 3 main ingredients for a light and creamy ‘sauce’ that makes itself in the oven while your Greek mac bakes.
- This is made with evaporated milk. This makes for a delicious sauce without the heaviness of a classic mac and cheese sauce with flour!
- Need a tasty and nutritious meal in a hurry? This is ready and on the table in just 30 minutes.
- Sprinkle panko breadcrumbs and parmesan over the top for a simple crispy, cheesy topping.
- Fan of Greek spanakopita? The feta cheese and spinach in this make it a pretty unique mac and cheese recipe.
- This is equally as good as a main dish or a side – your choice!
- The end result is an oozy, gooey, lightly crispy but not too rich Mediterranean twist on this easy classic!
But… this recipe is not for everyone!
I’ll be honest with you. If you like the sort of macaroni cheese that’s all about the sauce, this is probably not the recipe for you.
If however you’re curious about the idea of a version with a sauce that’s delicious but on the lighter side, give this more traditional macaroni and cheese a try! (it’s a leftovers mac and cheese, but you can add anything you like to it, or keep it plain)
Greek mac and cheese ingredients
For the ‘sauce’ (3 – 4 main ingredients)
- evaporated milk
- CHEESE! [I recommend gruyère, or a Swiss cheese like Emmenthal. Sometimes I use just cheddar, because that’s what I have, and perhaps some mozzarella for extra gooey-ness. And of course feta – otherwise how could I call it a Greek mac and cheese?]
- eggs
- optional nutmeg
Other ingredients (3 – 4)
- macaroni
- wilted fresh spinach
- optional panko breadcrumbs and parmesan (although highly recommended!)
How to make it
(Photos 1-2) Make your ‘cheat’s sauce’: Just pulse a can of evaporated milk, grated cheeses (any, but include feta!) and eggs in a food processor. NO FLOUR AND ROUX BASED SAUCE NEEDED! If you don’t have a food processor, just whisk by hand.
(Photo 3) Wilt spinach. LOTS of spinach.
(Photos 4-6) Stir the spinach and ‘sauce’ into some cooked macaroni, then tip everything into a cast iron pan. If you don’t have a cast iron pan, an ordinary baking dish is fine.
(Photos 7-8) Sprinkle panko crumbs and parmesan over the top, and bake for about 15 minutes.
Call everyone to the table, because dinner is served!
Pro tip: Don’t wait to eat! Because the sauce is quite light, this is best eaten immediately before the pasta starts to soak it up.
What to serve with it
I usually serve this pasta bake with some kind of simple roast chicken. We have our chicken on the side. If you prefer though, shred supermarket cooked/rotisserie chicken into your mac and cheese before you put it in the oven.
Got an air fryer? Here’s how to cook a whole chicken in your air fryer in around an hour.
Alternatively (perhaps you’re a vegetarian?), add halved cherry tomatoes, jarred marinated artichokes, or chopped spring onions.
Or just keep it super simple and serve it on its own!
Can I make this ahead?
Erm… no. The sauce is so light and simple that it’s easily soaked up by the pasta… so serve and eat pretty quickly!
What you could do is prepare everything ahead. So cook the pasta (drain and drizzle over a little oil to stop it sticking), wash and wilt the spinach, grate the cheese, and even whisk up the sauce in the blender. Then all you have to do is stir everything together, pour into a baking dish, sprinkle over the breadcrumbs, and bake!
Can I reheat it?
Again, because the pasta can quickly soak up the sauce, this doesn’t really reheat very well.
However… I do reheat leftovers in the microwave for myself. I enjoy it, but it’s much drier than when first baked. I sometimes reheat it for a few minutes in the microwave. I add a drizzle of milk for added moisture, and cover with plastic wrap with a few holes in it to let some steam escape. Or see below!
So what can I do with my leftovers?
Don’t throw away the leftovers! Try these ideas:
- Got a waffle maker? (affiliate link) Make leftover macaroni cheese waffles! I wasn’t sure about this idea, but it actually works really well. Simply squish your leftovers into the waffle maker and cooker for 7 to 10 minutes. Delicious dipped into warm marinara sauce like the one in this Greek baked eggplant recipe!
- If you don’t have a waffle maker, but you have an air fryer, try these delicious Air Fryer Macaroni and Cheese Balls.
- If you don’t have an air fryer, follow this recipe for fried mac and cheese. Just follow the recipe from step 6! (^ also delicious with marinara sauce)
More 30-minute meals
- Creamy lemon chicken orzo soup
- Easy baked gnocchi with sausage, peppers and tomatoes
- Moussaka penne (Greek beef and eggplant pasta bake)
- The simplest stovetop chicken and rice
- OR check out all my easy midweek meals!
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30-minute Greek Mac And Cheese
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 9 ounces macaroni
- 1 cup grated cheddar cheese (or a mixture of cheeses e.g. gruyère, Swiss cheese, provolone…)
- 1 cup feta cheese (crumbled)
- ½ cup mozzarella cheese (grated)
- 14 ounces evaporated milk (1 can)
- 2 large eggs
- ¼ tsp ground nutmeg (optional)
- 10 ounces spinach
- salt and pepper to taste
- 2 tbsp panko breadcrumbs (optional but recommended!)
- 1 tbsp grated parmesan cheese (optional)
Instructions
- Pre-heat the oven to 220C/430F.
- Cook the macaroni according to the packet instructions, then drain and tip back into the pan. Stir through a drizzle of oil and put a lid on the pan to stop it sticking and drying out.9 ounces macaroni
- Meanwhile, pulse the cheeses, milk, eggs and nutmeg (if using) in a food processor until combined (about 10 seconds). Set aside.1 cup grated cheddar cheese, 1 cup feta cheese, ½ cup mozzarella cheese, 14 ounces evaporated milk, 2 large eggs, ¼ tsp ground nutmeg
- Wilt the spinach in a roughly 10 inch/26 cm cast iron skillet/frying pan (if you have one – see notes) for a few minutes, then tip into the pan with the pasta.10 ounces spinach
- Add the evaporated milk ‘sauce’ and combine well, then pour into the cast iron pan. Smooth down, then sprinkle evenly with the breadcrumbs and parmesan.2 tbsp panko breadcrumbs, 1 tbsp grated parmesan cheese
- Bake for about 15 minutes or until nicely golden and bubbling. Serve immediately.
Deirdre says
Dying to try this out – absolutely love spinach and feta together. Making tonight for dinner.
I have only recently discovered lighter sauces using evaporated milk – made a light bechemel sauce for lasagne last week and we all loved it.
Helen says
How did it go, Deirdre? I love the idea of using evaporated milk for lasagna! 🙂
Mariann says
I haven’t made this yet and will give it a try but it’s not the Greek traditional macaroni/spaghetti I was raised with. Is this a recipe you have come up with possibly? Normally, we use burnt butter and Greek cheese but this one sounds interesting; and from what I have read, people seem to have enjoyed it. I guess what throws me off is the evaporated milk.
Helen says
Hi Mariann! You’re absolutely right, of course – this is not a traditional Greek recipe at all. It’s simply a ‘Greek style’ macaroni cheese. It’s very tasty though so I do hope you still give it a try. The evaporated milk just makes it a little lighter than if it was made with a white sauce 🙂
Marjory says
This recipe is amazing! Finally…a way to incorporate my fave FETA CHEESE in mac ‘n cheese! Yum!
Helen says
So happy you enjoyed it, Marjory!
Jessica Formicola says
We loved that greek flavor and especially loved how quick and easy this was! Thanks so much for sharing the recipe!
Helen says
Thanks for letting me know, Jessica. I appreciate it so much!
Amy | Foodetcaetera says
I just discovered your blog and I LOVE IT!!! (And just to be clear, there is NEVER too much feta in anything!) Filakia,
Amy
Helen says
Efxaristo, Amy! Thank you so much for the lovely compliment. And, of course, I have to agree with you about the feta! 🙂
Maggie says
I’m so gonna make this for dinner tomorrow! What a gorgeous Mac and Cheese! I love the lighter sauce you use here. Great weekday dinner dish. Easy, comforting and delicious!
Helen says
Hi Maggie! Thank you so much! I consider it a huuuge compliment that I’ve made you want to make this. Hope you enjoy it! 🙂
anna @ annamayeveryday says
What an interesting recipe using evaporated milk, I am going to have to give it a go! Love all the spinach in there too.
Helen says
Hi Anna! I hope you do give this a go. I don’t think you’d be disappointed!
Bam's Kitchen says
No one needs a heavy sauce when you have all of these delicious flavors going on in your Greek M & C. I can never get our whole crew eating at the same time and gave up on that ages ago.. maddening I tell you.
Helen says
Haha … I feel you, Bam! 🙂
Jess @ whatjessicabakednext says
This Greek mac and cheese looks delicious, Helen! Love the idea of adding spinach and feta – so tasty! 🙂
Helen says
Thank you, Jess! I think it’d be hard not to enjoy this if you’re a spinach and feta fan!
cheri says
Hi Helen, I had to chuckle out loud when you talk about Mr Scrummy always running to the loo when dinner is about ready, you are a hoot. Anyway, this looks delicious, love that it is lightly sauced.
Helen says
Hahaha … glad to have made you smile, Cheri. I couldn’t resist putting that in – it’s just so true.
[email protected] says
AS long as there’s cheese, I don’t need sauce. I love the Greek spin on this dish and of course the crunchy topping. Great comfort food.
Helen says
Thanks, Janette! You’re right about the ‘cheese necessity’! 🙂
Lorraine @ Not Quite Nigella says
Hehe I would never wander off when food is in its prime stage of eating!! I love Greek food and the spinach and feta combo is so divine! 😀
Helen says
I KNOW! Who would do that!!??
Glad you approve of this, Lorraine 🙂
[email protected] says
OK, this sauce has totally caught my eye. Evaporated milk is magic, it works wonders in baking, sauces…how did I never think to use it in a sauce for pasta?
I LOVE Greek flavours, so of course this has totally caught my eye!! You need to move back to Aust asap and preferably move to Sydney so you can feed me on a regular basis, you’re food is so delish!!!
Helen says
More to the point, I need to move back so that YOU can feed ME with gorgeous Japanese food! 🙂
mira says
Looks amazing! Great flavors! I do like sauceless mac and cheese, because that’s how we make it in Bulgaria! Pinning to try this awesome recipe!
Helen says
Really, that’s how you make it back home? Mira, we’re often on the same page over these sorts of things, aren’t we? 😉
Alyssa @ My Sequined Life says
I prefer mac and cheese that is less “saucy/soupy” so this is ideal! What a fabulous idea to load this one up with spinach and feta, Helen. I need to add this to the dinner menu!
Helen says
Hi, Alyssa! How are you?? I can’t resist anything spinach and feta, but I must admit this was extra tasty. I’ll pop by and visit you soon! 🙂
Jay @ IndustryEats says
Hi Helen,
First time visitor here. I saw your post on Facebook and thought I’d stop by to comment. First off, nice job on the mac & cheese. That’s one of my favorites. I like what you did with this version. I also wanted to compliment you on your use of cast iron. I can appreciate that in a person. I purchased a Lodge skillet that looks like the one you’ve got here and I love the thing like crazy. Keep it up. Great site!
Take care,
Jay
Helen says
Hi Jay,
Thanks so much for popping by. I love using cast iron, although there was a bit of a learning curve (I put it in the dish washer first time -oops).
Denise | Sweet Peas & Saffron says
I like a light sauce on my mac & cheese so this looks right up my alley! Love the looks of this, Helen!
Helen says
Hi Denise! I’m happily surprised to be getting some positive feedback so far on the light sauce idea – glad you approve!
Eva says
Je crois que j’aime plus ta version que la classique! L’idée de rajouter des épinards est génial et en plus il est tellement rapide à préparer que je pense que veux aller tout de suite acheter quelques épinards! Bon journée!
Helen says
Bonne journee a toi aussi, Eva! Tu as raison que ces pates sont si facile et rapide a preparer. Enfin, tu as achete les epinards? 🙂
Eva says
Aujourd’hui je fait ta recette ! Elle était très bonne, toute la famille sa régalé ! Merci Helen !
Helen says
🙂
Kathleen | Hapa Nom Nom says
I’m seriously drooling over this Greek inspired mac n’ cheese! It sounds like such a wonderful combination of flavors, and with flavors like that, who needs a heavy sauce?! Pinned and yummed 🙂
Helen says
Thank you, Kathleen – for the compliments and for pinning and yumming 🙂