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Baked Macaroni and Feta Cheese

This Oven Baked Macaroni and Feta Cheese recipe is everyone’s favorite mac ‘n cheese made BETTER! Everything is betta with Feta!


Oven baked macaroni made with a mixture of eggs, milk, spices and seasonings, plus feta cheese, and garnished with a crispy bread-crumb topping. SO GOOD! 😋

Have you been dreaming about baked macaroni with, ummm, a different kind of cheese? 🤔

Do you often think about adding a crunchy topping to THAT mac ‘n cheese?  Yeah… nothing like a good dose of fried bread crumbs on top of macaroni and cheese – that’s some goooood stuff! 😍

pot of baked macaroni with feta cheese


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.

pouring milk over cracked eggs

Ingredients for Macaroni and Cheese

Whenever I make this, I am always surprised by how simple the ingredient list is.

  • Elbow Macaroni
  • Butter
  • Feta Cheese
  • Eggs
  • Milk
  • seasonings/spices
  • breadcrumbs/panko crumbs (optional, but it adds a really nice crunch and texture to the overall dish)
  • freshly grated parmesan cheese, for topping (optional)

mixing feta cheese into cooked elbow macaroni

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:

  1. Cook the macaroni according to directions on the package.
  2. 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. ❤️
  3. In a mixing bowl whisk together eggs and milk, plus seasonings. 
  4. Pour egg mixture over macaroni.
  5. Optionally, melt butter in a pan and stir in plain breadcrumbs or panko crumbs; fry to a light golden brown.
  6. Sprinkle fried breadcrumbs over macaroni and bake in a 400˚F preheated oven for 35 minutes. 
  7. Let stand several minutes before serving with a topping of freshly grated parmesan cheese. 

scooping out macaroni and cheese from baking dish

How to Store Oven Baked Macaroni with Feta Cheese

  • Store Baked Macaroni in an airtight container and keep in the fridge for 2 to 3 days.

Can I Freeze Baked Mac ‘n Cheese

  • Yes. Store completely cooled mac and cheese in an airtight container and keep in the freezer for up to 3 months.

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.
    • Feta cheese is versatile and can be used in any recipe that calls for a salty, softer cheese.
    • 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.

close up of macaroni and feta in a bowl

Now that you know all you need to know about feta, let’s get on this meal! You know there’s, like, nothing to it, right? It’s just some cooked macaroni swimming in custard with a sprinkle of feta. And some crunchy breadcrumbs on top with fresh shavings of parm cheese. Easy peasy.

Give it a try. You might love it as much as we do.

More Macaroni and Cheese Recipes


Tools Used In This Recipe

macaroni and feta served in a bowl with fork and spoon

Oven Baked Macaroni and Feta Cheese

Katerina | Diethood
Oven baked macaroni made with a mixture of eggs, milk, and feta cheese, garnished with a crispy crumb topping.
4.14 from 22 votes
Servings : 6
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 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


  • 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.




Calories: 659 kcal | Carbohydrates: 79 g | Protein: 28 g | Fat: 25 g | Saturated Fat: 15 g | Cholesterol: 206 mg | Sodium: 858 mg | Potassium: 424 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 880 IU | Calcium: 440 mg | Iron: 3 mg | Net Carbs: 75 g

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.

Course: Dinner
Cuisine: American
Keyword: easy mac n cheese recipe, homemade mac n cheese, macaroni and cheese, vegetarian dinner recipes
Did you make this recipe?Leave a Rating!


*This recipe was first published on April 5, 2013. Updated on March 24, 2020. 

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