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Macaroni and Feta Cheese

by Katerina Petrovska

5 from 4 votes

May 01, 2015, Updated Apr 23, 2025

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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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5 from 4 votes

Macaroni and Feta Cheese

by Katerina Petrovska

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.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 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

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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.

Video

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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