- 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)
Add the uncooked macaroni, milk, grated cheddar cheese, minced garlic, and black pepper to a baking dish (mine measured approximately 8 x 8 inches), and mix thoroughly. Place the block of feta cheese in the middle of the dish, on top of the pasta, and sprinkle with some dried herbs and a little extra black pepper.
Bake, uncovered, at 190°C (Gas Mark 5 / 375°F) for about 30 minutes. Break up the feta with a spoon or spatula, and stir thoroughly.
Add the chopped spinach and cherry tomatoes to the dish, and stir again. If the mixture seems too thick, or the pasta needs a bit more cooking, you can add an extra splash of water at this stage. Then return the dish to the oven for a further 10 minutes, until the spinach has wilted and the cherry tomatoes are hot.
If you swap the macaroni for a larger pasta shape, it may take longer to cook, and may require a little more liquid. Check towards the end of the cooking time to see if it needs longer in the oven / an extra splash of water.
Nutrition Facts
Baked Feta Mac and Cheese
Amount Per Serving (1 portion)
Calories 640
Calories from Fat 212
% Daily Value*
Fat 23.6g36%
Saturated Fat 15g75%
Cholesterol 84mg28%
Sodium 823mg34%
Potassium 757mg22%
Carbohydrates 75.8g25%
Fiber 4.8g19%
Sugar 15.8g18%
Protein 31g62%
Calcium 656mg66%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.