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This one-pot macaroni and feta cheese is a quick stovetop dinner made with a creamy feta sauce, juicy tomatoes, and fresh spinach. It’s ready in 30 minutes and packed with flavor!
This one-pot macaroni and feta cheese is my go-to for those nights when dinner just needs to happen fast, easy, and without a mess of dishes. It’s creamy, cheesy, a little tangy from the feta, and totally loaded with flavor thanks to juicy tomatoes and fresh spinach.
If you’ve ever found yourself juggling after-school chaos, laundry piles, and a hangry family asking “what’s for dinner?”—this one’s for you. Yesterday’s leftover deep dish pizza can wait.
Why We Love This Macaroni and Feta Cheese Recipe
- One pot = less cleanup. This one-pot macaroni and cheese keeps things simple and mess-free. Fewer dishes, more time to actually enjoy dinner.
- Ready in 30 minutes. When you’re short on time, this easy mac and cheese recipe comes to the rescue. It’s quick, cozy, and way better than boxed.
- A fun twist on classic mac and cheese. This isn’t your average mac! The feta cheese combo, plus tomatoes and spinach, adds bold flavor and a fresh spin on tradition.
- Kid-friendly and adult-approved. Creamy, cheesy, and packed with flavor, this hits the sweet spot for both picky eaters and grown-up taste buds.
Ingredients For This Macaroni and Feta Cheese Recipe
- Olive Oil: Used to sauté the onions and garlic for a flavorful base. Swap with avocado oil or butter if needed.
- Yellow Onion: White onion, red onion, or shallots can be used instead.
- Salt: Helps draw out flavor from the onions and balances the dish. Any type of salt will do.
- Garlic: I like to use fresh garlic, but you can substitute with garlic powder if needed (about ½ teaspoon per clove).
- Fresh Tomatoes: Add brightness and a juicy texture. Canned diced tomatoes (drained) work too.
- Fresh Baby Spinach: Wilts into the dish for added flavor. Kale or chopped Swiss chard are great alternatives.
- Crumbled Feta Cheese: Adds creaminess and tang. Goat cheese or ricotta salata can work as swaps.
- Cubed White Cheddar Cheese & Shredded Mozzarella Cheese: Contributes to the melty richness and sharp flavor. Use yellow cheddar, Monterey Jack, or even gouda if you prefer.
- Elbow Macaroni: The classic base of the dish. Whole grain or multigrain is a great option. Any short pasta shape like shells or rotini works too.
- Vegetable Broth: Adds depth and helps cook the pasta. Chicken broth or even water with bouillon can be used instead.
- Unsweetened Almond milk: Keeps the sauce creamy without dairy. Any unsweetened milk (oat, soy, regular milk) works as a substitute.
- Italian Seasoning: You can use a mix of dried basil, oregano, and thyme if you don’t have the blend.
- Salt and Black Pepper: Season to taste and adjust at the end if needed.
- Parsley (for garnish): Adds a pop of freshness and color. Optional, but fresh basil or chives also work great.
How To Make Macaroni and Feta Cheese
- Heat: Warm the olive oil in a large pan with a lid over medium-high heat.
- Sauté: Add the diced onions and a pinch of salt. Cook for a few minutes until they soften, then stir in the garlic and cook briefly until fragrant.
- Combine: Add the tomatoes, spinach, all three cheeses, macaroni, broth, almond milk, and seasonings. Stir everything together until well mixed.
- Simmer: Bring the mixture to a boil, stirring frequently so the pasta doesn’t stick to the bottom.
- Cover: Lower the heat to medium-low, cover the pan, and let it cook for about 12 to 15 minutes. Stir every few minutes to keep things moving and prevent sticking.
- Finish: Once the pasta is cooked and the sauce is creamy, remove from heat and give it a final stir.
- Garnish: Sprinkle the macaroni feta cheese with parsley and serve right away while it’s hot and melty.
Storing Leftovers
- Fridge. Let the macaroni and cheese cool completely, then transfer it to an airtight container and refrigerate for 2 to 3 days.
- Reheat. Warm it on the stovetop over low heat or in the microwave. Add a splash of milk or broth to loosen it up and stir gently until warmed through.
- Freezer. You can freeze this macaroni and feta cheese, but the texture might change due to all the cheese. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
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Macaroni and Feta Cheese
This one-pot macaroni and feta cheese is a quick stovetop dinner made with a creamy feta sauce, juicy tomatoes, and fresh spinach. It’s ready in 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- ¼ teaspoon salt
- 2 garlic cloves, minced
- 2 fresh tomatoes, diced
- 8 to 10 ounces fresh baby spinach
- ½ cup crumbled feta cheese
- ½ cup cubed white cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 cups elbow macaroni
- 1 cup vegetable broth
- 1 cup milk, dairy free nut milk is also okay to use
- 1 teaspoon Italian Seasoning
- salt and freshly ground black pepper, to taste
- parsley for garnish
Instructions
- Cook the aromatics. Heat olive oil in a large pan over medium-high heat. (Use a pan with a lid) Add onions and salt; cook for 2 to 3 minutes, or until softened. Stir in garlic and continue to cook for 30 seconds, or until fragrant.
- Stir in the rest of the ingredients. Add tomatoes, spinach, cheeses, macaroni, vegetable broth, milk, and seasonings. Mix to combine and bring to a boil, stirring frequently.
- Simmer. Lower heat to a medium-low, cover with lid and continue to cook for 12 to 15 minutes, or until pasta is cooked. Stir frequently, about every 3 minutes, to prevent sticking.
- Finish and serve. Remove from heat and give it a good stir. Garnish the macaroni and feta cheese with parsley and serve immediately.
Nutrition
Calories: 544kcal | Carbohydrates: 60g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 761mg | Potassium: 382mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1070IU | Vitamin C: 10.9mg | Calcium: 469mg | Iron: 1.5mg
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.
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We just had this for dinner. We like soup so I added more milki and.broth than called for. It was absolutely delish. Can’t wait for tomorrow’s lunch to enjoy the little dish of leftovers…it was so good it only served two of us with a bit left over. And I am trying the dryer sheet soaking overnight to try and get pot clean. Thanks for sharing.
This was not good at all. It was too sweet and some very odd sensory flavor combos. It was also too liquidy.
Would probably be better without the almond milk, but honestly I don’t know how salvageable this concept is.
You mentioned too sweet. Did you make sure the milk was unsweetened?
Katerina, just an FYI if you ever end up with a pan that needs scrubbing again fill it with water and put in a dyer sheet or two depending on the size of the pan and let it sit overnight and like magic it will clean very easy. Oh and by the way thank you for the recipe I can’t wait to make it ~ Karen
Love the one pot meal! So easy!