Mediterranean Macaroni and Cheese
This Mediterranean Macaroni and Cheese brings sunshine to the dinner table with tangy tomatoes, briny olives, and creamy cheeses that melt into every nook of perfectly cooked elbow macaroni. Think of it as a warm hug dressed in a Mediterranean robe: vibrant tomatoes, bright basil, and the salty kiss of feta, all nestled in a silky white sauce and finished with a bubbly mozzarella top. It’s simple comfort food with a Mediterranean twist—easy enough for a weeknight, pretty enough for guests.
Why you’ll love this version
Traditional macaroni and cheese leans heavily on cheddar and a classic béchamel, but this Mediterranean Macaroni and Cheese swaps some of those usual suspects for ingredients that bring more brightness and depth. Crumbled feta replaces part of the melty cheddar profile with a tangy, savory punch. Fire-roasted diced tomatoes add a subtle smokiness and a splash of color, while chopped black or kalamata olives contribute a salty, slightly fruity contrast. Fresh basil and dried oregano bridge everything together with aromatic herb notes. The result is a layered, interesting dish that still feels cozy and familiar.
Ingredients
- 1 (14.5 oz) can fire roasted diced tomatoes, drained well
- 1/3 cup chopped black olives or kalamata olives
- 1 Tbsp chopped fresh basil, plus more for garnish
- 1/2 tsp dried oregano
- 8 oz elbow macaroni pasta
- 2 Tbsp butter, plus more for baking dish
- 2 Tbsp extra virgin olive oil
- 1/3 cup chopped red onion
- 1 large clove garlic, finely minced
- 3 Tbsp flour
- 2 cups whole milk
- 6 oz crumbled feta cheese
- 2 oz shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
Equipment
- Large pot for boiling pasta
- Medium saucepan for the sauce
- Mixing spoon and whisk
- 9×9-inch or similar baking dish, buttered
- Colander
- Measuring cups and spoons
Prep and timing
- Active time: about 25 minutes
- Total time: about 45 minutes (including baking)
- Serves: 4 as a main or 6 as a side
Step-by-step instructions
- Preheat and prep the dish: Preheat your oven to 375°F (190°C). Lightly butter a 9×9-inch baking dish and set it aside so it’s ready when the pasta and sauce are combined.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 oz elbow macaroni and cook until the pasta is just shy of al dente—about 7 to 8 minutes, depending on the brand. You want it slightly undercooked because it will finish cooking in the oven. Drain the pasta in a colander and set aside. Do not rinse; the residual starch helps the sauce cling.
- Prepare the tomatoes and olives: While the pasta cooks, drain the 1 (14.5 oz) can of fire roasted diced tomatoes very well—use a fine mesh strainer or press gently with the back of a spoon to remove excess liquid. Chop 1/3 cup black or kalamata olives and set both aside. Measure and chop 1 Tbsp fresh basil and set a little extra aside for garnish. Combine the drained tomatoes, chopped olives, and the 1 Tbsp chopped basil in a small bowl, then stir in 1/2 tsp dried oregano. Set this mixture aside to build flavor while you make the cheese sauce.
- Start the aromatics: Heat a medium saucepan over medium heat and add 2 Tbsp butter together with 2 Tbsp extra virgin olive oil. Once the butter has melted and the oil is shimmering, add 1/3 cup chopped red onion. Sauté, stirring occasionally, until the onion softens and becomes translucent—about 3 to 4 minutes. Add 1 large clove garlic, finely minced, and cook for 30 to 45 seconds more, just until fragrant. Be careful not to let the garlic brown.
- Make the roux: Sprinkle 3 Tbsp flour over the softened onions and garlic. Stir constantly for about 1 minute so the flour cooks and loses its raw taste. The mixture should become slightly paste-like and fragrant, which sets a smooth base for the sauce.
- Add the milk and thicken: Slowly whisk in 2 cups whole milk, adding it in a thin stream if needed to prevent lumps. Continue whisking until the mixture is smooth. Bring the sauce to a gentle simmer over medium-low heat, stirring frequently, and let it thicken until it coats the back of a spoon—about 4 to 6 minutes. If the sauce becomes too thick, reduce the heat and stir; if it’s too thin after simmering, continue to cook a minute or two until it reaches the right consistency.
- Melt in the feta: Remove the saucepan from the heat and stir in 6 oz crumbled feta cheese. Stir until the feta is mostly melted into the sauce; the feta will create a tangy, creamy texture rather than a super-stretchy one. Taste the sauce and season with salt and freshly ground black pepper to your liking. Remember that feta and olives bring saltiness, so season cautiously.
- Combine pasta and tomato mixture: Return the drained elbow macaroni to the empty pasta pot or a large mixing bowl. Pour the feta-milk sauce over the pasta and fold gently to combine. Add the drained fire roasted diced tomatoes, chopped olives, and the herb-oregano mixture you set aside earlier. Toss everything together until the pasta is evenly coated and the tomatoes and olives are distributed throughout.
- Assemble in the baking dish: Spoon the combined pasta and sauce into the buttered baking dish, smoothing the top lightly with a spatula. Sprinkle 2 oz shredded mozzarella evenly over the top to form a golden, bubbling crust in the oven. If you like a bit more herb on top, scatter a pinch of the reserved chopped basil across the surface now or after baking.
- Bake until bubbly: Place the baking dish in the preheated 375°F (190°C) oven and bake for about 15 to 20 minutes, until the edges are bubbling and the mozzarella is melted and starting to brown. If you prefer a deeply golden top, switch to the broil setting for 1 to 2 minutes—watch closely so it doesn’t burn.
- Rest and garnish: Remove the dish from the oven and let it rest for 5 minutes to allow the sauce to set slightly. This helps portions hold their shape when served. Garnish with additional chopped fresh basil and a few extra twists of freshly ground black pepper just before serving.
Tasting notes and serving suggestions
This Mediterranean Macaroni and Cheese is all about contrasts and balance. The creamy feta-based sauce is tangy rather than cloying, and the fire-roasted diced tomatoes add a mild smoky sweetness that keeps each bite interesting. The olives give bursts of savory saltiness, while basil and oregano bring freshness and fragrance. The mozzarella on top gives you those browned, bubbly pockets that everyone loves about baked mac and cheese.
Serve it with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or pair it with roasted vegetables like zucchini and eggplant for a fuller Mediterranean plate. Leftovers reheat beautifully—cover and warm in a 350°F (175°C) oven for 15–20 minutes, or reheat single portions in the microwave until hot.
Tips and variations
- For a slightly lighter version, you can use 2% milk instead of whole milk, though the sauce will be a touch less rich.
- If you prefer a creamier, saucier bake, add 1/4 cup more milk to the sauce when you whisk in the milk. Adjust baking time slightly so the pasta finishes cooking.
- Swap the red onion for 2–3 tablespoons of finely chopped shallot if you want a milder onion flavor.
- If you love heat, add a pinch of red pepper flakes when sautéing the garlic for a subtle kick that complements the tomatoes and olives.
- To make this gluten-free, use a 1:1 gluten-free flour blend in place of the 3 Tbsp flour and choose gluten-free elbow pasta. The overall method stays the same.
Make-ahead and storage
You can assemble the dish up to the point of baking and keep it covered in the refrigerator for up to 24 hours. When you’re ready, bake straight from chilled—just add an extra 8–10 minutes to the bake time to account for the chilled interior. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave so the sauce remains creamy.
Final thoughts
Whether you’re craving comfort food with a bright Mediterranean personality or you need an easy crowd-pleaser that feels a little special, this Mediterranean Macaroni and Cheese hits the mark. It’s tangy, savory, and sun-kissed, with familiar textures and surprising flavors in every forkful. Keep the ingredients simple, follow the steps closely, and you’ll have a dish that feels both timeless and fresh—perfect for cozy nights and casual gatherings alike.
Enjoy, and don’t forget to garnish with extra basil for that final pop of color and aroma.
Mediterranean Macaroni and Cheese
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Butter an 8x8-inch baking dish or a 9-inch deep pie dish and set aside.
- In a small bowl, combine the drained diced tomatoes, chopped olives, 1 tablespoon chopped basil, and dried oregano; set aside.
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package directions; drain well and return to the pot.
- While the pasta cooks, melt 2 tablespoons butter with 2 tablespoons olive oil in a medium saucepan over medium heat.
- Add the chopped red onion and sauté until soft and lightly golden, about 3–4 minutes, then add the minced garlic and cook 1 minute more.
- Whisk in 3 tablespoons flour and cook, stirring constantly, for 1 minute to form a roux.
- Gradually whisk in 2 cups whole milk, whisking vigorously to avoid lumps, and bring the mixture just to a boil.
- Reduce heat to medium-low and simmer, stirring constantly, until the sauce thickens, about 3 minutes. Remove from heat and stir in 2 ounces of crumbled feta and the shredded mozzarella. Season with salt and freshly ground black pepper to taste.
- Toss the drained pasta with the tomato-olive mixture in the pot, then pour the cheese sauce over the pasta and stir to coat evenly.
- Transfer the coated pasta to the prepared baking dish and sprinkle the top evenly with the remaining 4 ounces of crumbled feta.
- Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the top is golden.
- Serve warm garnished with additional fresh basil ribbons if desired.
Notes
- Use Kalamata olives if you want a saltier, fruitier olive flavor.
- Drain the canned tomatoes well to avoid a watery casserole.
- Cook pasta just to al dente since it will bake further.
- Stir constantly when adding milk to prevent lumps.
- Adjust salt carefully because feta is already salty.
