Description
Ooey-Gooey Baked Feta Mac And Cheese is a simple, one-dish wonder that bakes into a creamy, salty, and tangy comfort food. You bake the pasta and feta together, then stir to create an instant sauce.
Ingredients
- 12 oz elbow macaroni or small shells
- 2 1/2 cups whole or semi-skim milk
- 1 cup freshly grated cheddar cheese
- 7 oz block feta cheese
- 1 tsp minced garlic or garlic puree
- 1 tsp black pepper, plus more to taste
- 1/2 tsp dried mixed herbs or oregano
- 1 large handful fresh spinach, roughly chopped (optional)
- 8 cherry tomatoes, halved (optional)
- 1/4 cup water, as needed
- 1/2 cup grated mozzarella for extra gooey pull (optional but recommended)
Instructions
- Heat your oven to 375°F (190°C).
- In an 8×8 inch baking dish, combine the uncooked pasta, milk, cheddar, garlic, and black pepper. Mix well to submerge the pasta.
- Nestle the whole feta block on top of the mixture. Sprinkle with dried herbs and extra pepper.
- Bake uncovered for about 30 minutes.
- Remove from the oven. Break up the softened feta and stir it thoroughly into the pasta to make a creamy sauce. If the pasta seems too tight, stir in up to 1/4 cup of water to loosen it.
- Stir in the spinach, cherry tomatoes, and mozzarella (if using). Return the dish to the oven for 10 minutes, until the spinach wilts and the top bubbles lightly.
- Rest the mac and cheese for 5 minutes before serving. Taste and add more pepper if needed. Serve hot.
Notes
- Use whole or semi-skim milk and grate your cheese fresh for the best melt. Pre-grated cheese can become grainy.
- Feta does not fully melt; breaking it up after the initial bake helps it blend into the sauce.
- Adding mozzarella increases the stringy, gooey texture.
- Add water during the stirring stage if the pasta absorbs too much liquid and the dish becomes too thick.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American