This post may contain affiliate links. Please read our disclosure policy.
This oven Baked Macaroni and Feta Cheese recipe is everyone’s favorite mac ‘n cheese made BETTER! Everything is betta with Feta!
Indulge in a blend of cheesy macaroni, eggs, milk, spices, seasonings, and the distinct tang of feta cheese, all topped with a crispy breadcrumb topping. If you’ve ever dreamt of a baked macaroni with a unique cheese twist or yearned for that extra crunch, this is your answer. Imagine the heavenly combination of fried breadcrumbs sprinkled over the rich, creamy mac ‘n cheese – truly, it’s the good stuff!
We all know what a struggle it can be to cook delicious, fresh homemade meals on busy weeknights. Growing up, this was one of our family’s favorite meal. We used to eat this stuff all.the.time. Macaroni and Feta Cheese was on mom’s menu about every other week; one pot + 4 forks = 1 happy family.
Now that I am all grown up and have a family of my own, I also make this about once or twice a month. Some nights when we crave pasta and we want to satisfy that craving, Macaroni and Feta is close to the top of our to-do list.
Ingredients You’ll Need
- Elbow Macaroni
- Butter
- Feta Cheese
- Eggs
- Milk
- seasonings/spices
- Breadcrumbs or panko crumbs: optional, but it adds a really nice crunch and texture to the overall dish.
- Freshly grated parmesan cheese: for topping, optional.
What Is Feta Cheese?
Feta cheese is a brined white cheese main from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slight grainy texture. Compared to other cheeses, it’s low in calories and fat. It also contains a high amount of B Vitamins, phosphorus and calcium, which can benefit bone health. Feta also contains beneficial bacteria and fatty acids.
How to make Baked Macaroni and Feta Cheese
Are you ready to make the best Oven Baked Macaroni and Feta Cheese? Let’s get to it:
- Cook the macaroni according to directions on the package.
- Drain macaroni and transfer to a greased baking dish; mix in crumbled feta cheese and set aside. Fyi: I use the same pot for boiling the macaroni and baking it – it’s this 3 quart dutch oven. My new favorite cooking pot of the day. ❤️
- In a mixing bowl whisk together eggs and milk, plus seasonings.
- Pour egg mixture over macaroni.
- Optionally, melt butter in a pan and stir in plain breadcrumbs or panko crumbs; fry to a light golden brown.
- Sprinkle fried breadcrumbs over macaroni and bake in a 400˚F preheated oven for 35 minutes.
- Let stand several minutes before serving with a topping of freshly grated parmesan cheese.
How to Store Leftovers
- Store Baked Macaroni in an airtight container and keep in the fridge for 2 to 3 days or in the freezer for up to 3 months.
Give it a try. You might love it as much as we do.
More Macaroni and Cheese Recipes
- One Pot Spinach Feta Macaroni and Cheese
- Instant Pot Mac and Cheese
- Caprese Macaroni and Cheese
- Pulled Pork Mac and Cheese
Pin this now to find it later
Pin It
Oven Baked Macaroni and Feta Cheese
Ingredients
- 1 box (1-pound) Elbow Macaroni
- butter for greasing
- 1 tablespoon butter
- 2 cups crumbled feta cheese
- 5 eggs
- 3 cups milk
- salt and pepper,, to taste
- 1 teaspoon dried Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon sweet paprika
For the Topping (Optional)
- 2 tablespoons butter
- 2 cups panko crumbs or plain breadcrumbs
- freshly grated parmesan cheese,, for topping
- freshly chopped parsley, , for garnish
Instructions
- Preheat oven to 400˚F.
- Cook macaroni in salted water according to package directions. Drain.
- In the meantime, generously butter a 13-by-9-inch baking dish.
- Pour cooked macaroni into baking dish and toss with 1 tablespoon butter.
- Mix in crumbled feta cheese.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, Italian seasoning, garlic powder, chili powder, and paprika.
- Pour the egg mixture over the macaroni; mixture should come about 3/4 of the way up – it shouldn’t cover the macaroni.
- Heat remaining butter in a frying pan.
- Add the bread crumbs to the pan and cook over medium-high heat, stirring frequently, until golden brown.
- Remove from heat and sprinkle the bread crumbs over the macaroni.
- Bake for 35 minutes, or until the custard sets and edges are browned.
- Let cool for 5 minutes.
- Top with freshly grated parmesan cheese and parsley; serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This recipe is okay. I doubled the garlic, because we do that at our house. Itโs dry not creamy, and far more eggy than Mac and cheesy. It would be better with some fresh tomatoes as is, or with a roux made for it rather than egg. If youโve ever had a savoury noodle keugle (sp?) this is similar. The flavour is good, which saves the star rating. Not sure I would do it the same way again, but itโs a good base recipe.
I made this trying to use extra feta I had. Stick with the baked feta tomato pasta recipe instead. Very bland and boring. I added shredded cheese after to attempt to save it. I definitely will not make this again.