Macaroni and Feta Cheese

5 from 4 votes
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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!

One Pot Spinach & Feta Macaroni and Cheese - Stove top, one pot Mac 'n Cheese covered in a creamy feta cheese sauce, tomatoes and fresh spinach. Dinner will be ready in 30 minutes! Get the recipe on diethood.com


 

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.
One Pot Spinach & Feta Macaroni and Cheese - Stove top, one pot Mac 'n Cheese covered in a creamy feta cheese sauce, tomatoes and fresh spinach. Dinner will be ready in 30 minutes! Get the recipe on diethood.com

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.
One Pot Spinach & Feta Macaroni and Cheese - Stove top, one pot Mac 'n Cheese covered in a creamy feta cheese sauce, tomatoes and fresh spinach. Dinner will be ready in 30 minutes! Get the recipe on diethood.com

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.
One Pot Spinach & Feta Macaroni and Cheese - Stove top, one pot Mac 'n Cheese covered in a creamy feta cheese sauce, tomatoes and fresh spinach. Dinner will be ready in 30 minutes! Get the recipe on diethood.com

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

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
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

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
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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.

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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40 Comments

  1. Lane & Holly @ With Two Spoons says:

    Love, love, love feta! And in pasta-sign me up!

  2. Catherine Lee says:

    Looks yummy. If only it was actually Friday!

  3. Kimberly says:

    How many total servings in this recipe? I see that a serving is a 1-1/2 cup portion but how many portions make up the total recipe?

    1. Katerina Petrovska says:

      Hi Kimberly!! Thanks for catching that – I don’t know why it changed to portions, but it should say “Serves 4”. I’ll update it, asap. Thank you!!

      1. Kimberly says:

        Thank you!

  4. Cece says:

    I made this yesterday but with cows milk and penne pasta and it was soooooo delicious, the family loved it! Thanks so much for this ;))

  5. Erica says:

    Fantastic! My family loved it. My husband even said I could make it when we have guests in a couple of weeks. I usually make Lamb or Beef Bourguignon. So that says alot! thanks for the great recipe.

  6. Ashley Blackwood says:

    How many does this serve, if it was the main entree?

  7. Deannna says:

    Is it possible to freeze this recipe, do,you think?
    Thanks!

  8. Wilma Flinstone says:

    I just made this for our dinner. It was so easy and it is so good. I can not wait for my husband to get home and eat. Hey, I may not even wait for him, lol! I used regular 2% milk, FF feta cheese, extra sharp white cheese and chicken broth because is all I had. Thank you so much for sharing. It only my husband and I, easy dishes are my yo go. This is my first one pot recipe ever and I am hooked. Thanks again!

  9. Monica says:

    I made this last night! It was delicious, definitely a big hit with my family!!

  10. Lindsay says:

    Just made this and it was delicious. I used whole cow’s milk and a can of diced tomatoes and only used 1/2 cup of stock. It was still a bit watery but the sauce thickened up as it cooled.