Dinner

Baked Feta Mac and Cheese Recipe

ByJeannette Jaeger January 29, 2026January 29, 2026

Introduction

Baked Feta Mac and Cheese is a creamy, cheesy twist on a classic comfort dish. By baking creamy macaroni with a block of feta and fresh veggies, you get a delightful mix of flavors and textures that’s both satisfying and easy to prepare.

A close-up view of a white oval baking dish filled with creamy pasta, showing two main layers: the base is made of short, tube-shaped pasta in a thick white cheese sauce mixed with wilted green spinach leaves; scattered unevenly on top are halved bright red cherry tomatoes giving a pop of color. The pasta is richly coated with the slightly bubbled sauce around the edges, sprinkled with small black pepper flakes. A bright pink spatula is partially dipped into the mixture on the right side, held by a woman's hand just outside the frame. The dish sits on a white marbled surface with a striped red and white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g (~ 2 cups) uncooked macaroni
650 ml (~ 2 1/2 cups) milk (full fat or semi-skimmed, not low fat)
100 g grated cheddar cheese (~ 1 cup when grated)
1 tsp minced garlic or garlic puree
1 tsp black pepper
200 g (~ 7 oz) block of feta cheese
1/2 tsp dried mixed herbs
1 large handful fresh spinach, roughly chopped
~ 8 good quality cherry tomatoes, halved
75 ml (~ 1/4 cup) water (if needed)

Instructions

Step 1: In a baking dish (about 8 x 8 inches), combine the uncooked macaroni, milk, grated cheddar, minced garlic, and black pepper. Mix thoroughly. Place the block of feta in the center on top of the pasta, then sprinkle with dried mixed herbs and a little extra black pepper.
Step 2: Bake uncovered at 190°C (Gas Mark 5 / 375°F) for around 30 minutes. Remove and break up the feta with a spoon or spatula, stirring everything together thoroughly.
Step 3: Add the chopped spinach and halved cherry tomatoes to the dish and stir. If the mixture seems too thick or the pasta needs more cooking, add a splash of water. Return the dish to the oven for another 10 minutes until the spinach wilts and the tomatoes are heated through.

Tips & Variations

For extra flavor, try adding a pinch of chili flakes or a sprinkle of smoked paprika before baking.
Substitute fresh thyme or oregano for dried mixed herbs to change the herb profile.
Use part-skim milk if you prefer a lighter dish, but avoid low fat varieties as they may affect creaminess.
For added crunch, sprinkle breadcrumbs on top before the final 10 minutes of baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or water to restore creaminess if it has thickened.

How to Serve

A white rectangular baking dish filled with creamy macaroni pasta covered in a thick white sauce layered all over the macaroni, with visible pieces of green spinach leaves and red cherry tomato halves mixed inside; black pepper is sprinkled on top, and the edges of the sauce are golden brown from baking. A bright pink spatula is scooping the pasta from the right side of the dish, showing the creamy texture. The dish is placed on a white marbled surface with a striped cloth beneath it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like penne or shells work well. Adjust cooking times if needed, as different shapes may cook slightly faster or slower.

What can I do if I don’t have feta?

You can substitute feta with ricotta or goat cheese, but the flavor will be milder. You might want to add a bit of lemon zest or extra seasoning to enhance the dish.