30-minute Greek Mac And Cheese


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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!

a really easy Greek mac and cheese bake being served with a big spoon
Cheesy, moist, crispy, spinach-y, feta-y, and light… all at the same time. Yum!

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)

This makes a great simple weekend comfort food dinner as well! If you need more ideas, check out this list of 100 lazy Sunday dinner recipes.

Greek mac and cheese ingredients

Ingredients for a Greek mac and cheese bake with an easy evaporated milk sauce

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

How to make a Greek mac and cheese bake with evaporated milk instead of flour

(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.

How about serving with this easy five bean chili? You can make it ahead, and we all know mac and cheese and chili are a match made in heaven.

Or just keep it super simple and serve it on its own!

a really easy Greek macaroni cheese in a cast iron pan from above

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 an air fryer, follow this recipe for fried mac and cheese. Just follow the recipe from step 6! (^ also delicious with marinara sauce)

Got leftover spinach and feta? Try these 20-minute Greek ‘spanakopita’ quesadillas!

More 30-minute meals

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a really easy Greek mac and cheese bake being served with a big spoon
4.78 from 18 votes

30-minute Greek Mac And Cheese

This is a super easy Greek style baked mac and cheese with a simple 'sauce' made of evaporated milk and eggs – not flour. Packed with spinach and feta cheese and topped with crispy panko crumbs, it tastes a bit like a Greek spinach and cheese pie! The best part? It's on the table in just 30 minutes!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6 (as a side, or 4 as a main)


  • 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)


  • Pre-heat the oven to 220C/430F.
  • Cook the macaroni according to the packet instructions, then drain and empty 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 empty into the pan with the pasta.
    10 ounces spinach
  • Add the cheese, milk, egg and 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.



This recipe was inspired by Nigella Lawson’s basic macaroni cheese recipe.

What pan to use 

I use a roughly 10 inch / 26 cm cast iron frying pan/skillet to make this Greek baked mac and cheese. You should be fine, however, with a pan that’s slightly smaller or bigger than this. Just remember to wrap a tea towel around the handle when it’s out of the oven. It’s so easy to forget it’s hot and burn yourself!
If you don’t have a cast iron pan, it isn’t the end of the world. Simply use a medium baking dish.


You might have to wilt the spinach in 2 batches. Or simply wilt it in a large saucepan. Either way, it will only take you a few minutes. 


Other than making sure to include at least half a cup to a cup of crumbled feta (because Greek!), there are no rules! Use your favourite cheeses, or whatever you have. The parmesan for the topping is definitely optional. No need to buy it just for this recipe… unless you want to!
You want roughly 2 cups of grated/crumbled cheese, or 250 grams.

Ways to adapt the dish

Try adding some shredded rotisserie chicken / cooked chicken, some cherry halved cherry tomatoes, chopped spring onions / salad onions, or jarred artichokes.
Or just serve with some simple roasted chicken on the side. Delicious!


This mac and cheese recipe doesn’t lend itself very well to being frozen and/or reheated. As the sauce is so simple, it dries out quite easily. 
I do however sometimes reheat the leftovers all the same, and I do enjoy eating them. Just be aware that the mac and cheese will be a lot drier when reheated. Adding a drizzle of milk before reheating can offset this a little! 
Alternatively… why not make some ‘macaroni cheese waffles’ (got a waffle maker? Just press your leftovers into it and cook for 7 to 10 minutes. Don’t worry, it doesn’t make a big mess!)


Calories: 466kcal, Carbohydrates: 44g, Protein: 24g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 124mg, Sodium: 622mg, Potassium: 627mg, Fiber: 3g, Sugar: 9g, Vitamin A: 5025IU, Vitamin C: 15mg, Calcium: 558mg, Iron: 3mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. Looking forward to trying this! Thank you. One comment, thought … step 3 says to “put aside” the cheese mixture, and at no point does it say to add this to the pasta. (Small detail, just thought you might want to fix.) 🙂

    1. Thank you so much for that Eleanor – I’ve just tweaked the info in the recipe so now it should be clearer! I really hope you enjoy it! 🙂

  2. 5 stars
    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.

  3. 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.

    1. 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 🙂

  4. 5 stars
    This recipe is amazing! Finally…a way to incorporate my fave FETA CHEESE in mac ‘n cheese! Yum!

  5. 5 stars
    We loved that greek flavor and especially loved how quick and easy this was! Thanks so much for sharing the recipe!

  6. I just discovered your blog and I LOVE IT!!! (And just to be clear, there is NEVER too much feta in anything!) Filakia,


    1. Efxaristo, Amy! Thank you so much for the lovely compliment. And, of course, I have to agree with you about the feta! 🙂

  7. 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!

    1. 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! 🙂

  8. What an interesting recipe using evaporated milk, I am going to have to give it a go! Love all the spinach in there too.

  9. 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.

  10. This Greek mac and cheese looks delicious, Helen! Love the idea of adding spinach and feta – so tasty! 🙂

    1. Thank you, Jess! I think it’d be hard not to enjoy this if you’re a spinach and feta fan!