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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
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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.
No quantities provided. Recipe is virtually useless.
Loved this recipe
Thank YOU! I’m glad you enjoyed it! 🙂
It was pretty bland and a bit dry. It might be good for someone who loves feta (that was the main flavor) and doesn’t mind a non-creamy mac-and-cheese. We won’t make again, though.
Worst Mac and cheese I have ever made! I love feta and thought this way a unique twist, boy was I wrong!
I tried this recipe for my family of 6. It looked beautiful and yummy. However, none of us enjoyed it. I’m going to feed it to my chickens.
Looks good. If I wanted to cut the recipe in half, how many eggs?
I haven’t tested this recipe with less than a pound of macaroni, but you can try it with 3 eggs, and if the pasta mixture looks a bit dry, add another.
Hello,
I am trying this recipe today. Do you bake it covered or uncovered?
I love feta! I liked the taste but we found the texture eggier than it was creamy….not sure if something went wrong. Any suggestions are appreciated! Would love to try this again.
This was really amazing! My kids loved it!
I am very happy you enjoyed it! Thank YOU! 🙂
This is my kind of comfort food; exactly what I was looking for for dinner tonight! Looks too good to pass up!
I hope you enjoy it! Thank YOU! 🙂