There’s something irresistible about creamy pasta that’s been kissed by bright Mediterranean flavors. This Mediterranean Macaroni and Cheese swaps the usual cheddar-heavy profile for tangy feta, juicy fire-roasted tomatoes, briny olives, and fresh basil, giving you a comforting bake that’s both familiar and exciting. It’s a weeknight friendly, crowd-pleasing dish with bold contrasts—creaminess, acidity, and a touch of herb—played out across tender elbow macaroni. Whether you want a cozy solo dinner or a centerpiece for a casual gathering, this recipe delivers soul-satisfying comfort with a sun-drenched twist.
Why you’ll love this version
- The sauce is velvety from whole milk and a flour-based roux, with feta folded in for tang and depth.
- Fire-roasted tomatoes add smoky sweetness without overpowering the dish.
- Black or kalamata olives and fresh basil bring that unmistakable Mediterranean bite.
- Quick to assemble, and finishes in the oven so you can prep other dishes or relax while it bakes.
Ingredients
Serves about 4–6
- 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
- Skillet for sautéeing vegetables and making the roux
- Measuring cups and spoons
- Wooden spoon or spatula
- 9×9 or similar baking dish (butter the dish before assembling)
- Colander
Prep and timing
- Active time: ~25 minutes
- Cook + bake time: ~25–30 minutes
- Total time: ~50–55 minutes
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Butter a 9×9 baking dish (or similar) and set it aside so it’s ready when you assemble the macaroni and cheese.
- Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni pasta and cook until just al dente according to package directions. Drain the pasta in a colander and set it aside while you finish the sauce. Save a little pasta water if you like—about 1/4 cup—in case you want to loosen the sauce later.
- While the pasta cooks, drain the 1 (14.5 oz) can fire roasted diced tomatoes very well so excess liquid is removed. Place the drained tomatoes in a bowl and stir in 1/3 cup chopped black olives or kalamata olives, 1 Tbsp chopped fresh basil, and 1/2 tsp dried oregano. Set this tomato-olive mixture aside for later layering.
- In a medium skillet over medium heat, melt 2 Tbsp butter together with 2 Tbsp extra virgin olive oil. When the butter has melted and the oil is shimmering, add 1/3 cup chopped red onion. Sauté the onion for about 3–4 minutes until softened and slightly translucent.
- Add 1 large clove garlic, finely minced, to the skillet and cook for 30–60 seconds until fragrant. Be careful not to brown the garlic.
- Sprinkle 3 Tbsp flour over the onion and garlic mixture. Stir constantly for about 1–2 minutes to cook the raw flour taste and create a light roux. The mixture should be bubbling gently but not browning.
- Slowly whisk in 2 cups whole milk, pouring in a thin stream while stirring constantly to prevent lumps. Continue to cook and whisk for 3–5 minutes until the sauce thickens and becomes smooth and creamy. If the sauce is too thick, stir in a tablespoon of reserved pasta water or a splash more milk to reach your desired consistency.
- Remove the skillet from heat and stir in 6 oz crumbled feta cheese and 2 oz shredded mozzarella cheese. Season the sauce with salt and freshly ground black pepper to taste. The feta will melt into the sauce and add a tangy creaminess while the mozzarella provides stretch and meltiness.
- Add the cooked, drained elbow macaroni to the sauce and gently fold so every piece of pasta is coated. Taste and adjust seasoning with additional salt or pepper if needed.
- Spread half of the buttered baking dish with a layer of the pasta and sauce. Spoon the reserved tomato-olive-basil mixture evenly over the pasta layer. Add the remaining pasta and sauce on top, smoothing it out so the tomatoes and olives are integrated into the bake rather than sitting on top only.
- Sprinkle a little extra mozzarella or a few crumbles of feta on top if you like a cheesier finish. Dot the top with a touch more butter if you’d like a browner crust.
- Place the baking dish in the preheated oven and bake at 375°F (190°C) for about 15–20 minutes, until the top is bubbling and slightly golden. If you prefer a more browned top, switch to broil for the final 1–2 minutes—watch carefully so it doesn’t burn.
- Remove the macaroni and cheese from the oven and let it rest for 5 minutes. Garnish with additional chopped fresh basil and a sprinkle of black pepper before serving.
Serving suggestions
This Mediterranean Macaroni and Cheese pairs beautifully with a crisp green salad tossed with lemon vinaigrette, warm pita, or roasted vegetables like zucchini and eggplant. For a heartier meal, serve alongside grilled chicken or a simple pan-seared fish.
Tips for success
- Drain the canned tomatoes thoroughly. Excess liquid will make the bake watery instead of pleasantly saucy.
- Cook the pasta just to al dente; it will finish cooking in the oven and absorb flavors from the sauce.
- If your sauce seems too thin after adding the cheese, return it to low heat and simmer a minute or two to thicken, stirring constantly.
- Use quality feta for the best flavor. The salty tang of the cheese is central to the personality of this dish.
- Make-ahead: Assemble in the baking dish, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from chilled.
Notes on ingredient swaps
If you prefer a milder cheese profile, increase the mozzarella to 3–4 oz and reduce the feta to 4 oz; the dish will be creamier and less tang-forward. For a dairy-free option, substitute the milk and cheeses with a rich plant-based milk and a melting vegan cheese alternative, but be aware this will change texture and flavor.
Final thoughts
This Mediterranean Macaroni and Cheese takes a classic comfort dish and lifts it with bright, savory Mediterranean accents. It’s easy enough for weeknights yet flavorful enough to serve when friends come over. Each bite offers creamy, tangy, and herb-forward notes, and the fire-roasted tomatoes give it a rustic warmth that makes this bake truly memorable.
Mediterranean Macaroni and Cheese
A bright, savory twist on classic mac and cheese with tomatoes, olives, feta, and mozzarella.
Equipment
- 8x8-inch baking dish or 9-inch deep pie dish
- Medium Saucepan
- Large Pot
- Mixing Bowl
- Whisk
- Wooden Spoon or Spatula
Ingredients
- 1 can (14.5 oz) fire-roasted diced tomatoes drained well
- 1/3 cup chopped olives black or kalamata
- 1 Tbsp fresh basil chopped, plus more for garnish
- 1/2 tsp dried oregano
- 8 oz elbow macaroni pasta
- 2 Tbsp butter plus more to butter baking dish
- 2 Tbsp extra-virgin olive oil
- 1/3 cup red onion chopped
- 1 large garlic clove finely minced
- 3 Tbsp all-purpose flour
- 2 cups whole milk
- 6 oz crumbled feta cheese
- 2 oz shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and butter an 8x8-inch baking dish or a 9-inch deep pie dish; set aside.
- In a mixing bowl, combine the drained diced tomatoes, chopped olives, 1 tablespoon chopped basil, and 1/2 teaspoon dried oregano; set aside.
- Bring a large pot of salted water to a boil and cook 8 oz elbow macaroni until al dente according to package directions; drain well and return to the pot.
- Meanwhile, melt 2 tablespoons butter with 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1/3 cup chopped red onion and sauté 3–4 minutes until soft and lightly golden, adding the minced garlic during the last minute.
- Whisk in 3 tablespoons flour and cook, stirring constantly, for 1 minute. While whisking, slowly pour in 2 cups milk and bring just to a boil, then reduce heat and simmer, stirring, until thickened, about 3 minutes.
- Remove the sauce from heat and stir in 2 ounces of the 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 toss until evenly coated.
- Transfer the coated pasta to the prepared baking dish, then sprinkle the remaining 4 ounces crumbled feta evenly over the top.
- Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the top is golden brown.
- Serve warm, garnished with additional fresh basil ribbons if desired.
Notes
- Drain tomatoes well to avoid a watery sauce.
- Cook pasta just until al dente to prevent overcooking in the oven.
- Use whole milk for a richer sauce.
- Substitute kalamata olives if preferred.
- Adjust salt carefully because feta is salty.
