Ready to elevate your mac and cheese game? Step away from the classic cheddar and embrace the tangy, savory world of feta! This incredibly easy baked mac and cheese uses a blend of feta and cottage cheese for a ridiculously creamy, protein-packed dish with a sophisticated Mediterranean flair. It’s the ultimate comfort food upgrade you didn’t know you needed.
Ingredients
• 8 ounces / 225g dried elbow macaroni
• 4 large eggs, lightly beaten
• 2 ½ cups / 600ml milk
• 8 ounces / 225g crumbled feta cheese (plain or with basil and tomato)
• ¾ cup / 170g cream-style cottage cheese
• ½ teaspoon salt
• Freshly ground black pepper, for serving
Instructions
1. Preheat your oven to 375°F / 190°C. Lightly grease a 2-quart square baking dish. Meanwhile, cook the elbow macaroni according to package directions until al dente. Drain well and transfer it directly into your prepared baking dish.
2. In a separate medium bowl, whisk together the lightly beaten eggs, milk, crumbled feta cheese, cottage cheese, and salt until well combined. Pour this creamy custard mixture evenly over the macaroni in the baking dish, ensuring all the pasta is submerged.
3. Bake uncovered for 45 minutes, or until the center is set and the top is lightly golden brown. Let the dish stand for 10 minutes before serving; this allows the custard to firm up perfectly.
Nutritional Information
• (per serving)
• Calories: 267 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 136 mg
• Sodium: 609 mg
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 17 g
Pro Tips
• For the best flavor, use a block of feta packed in brine and crumble it yourself. Pre-crumbled versions are often drier.
• Use whole milk for the richest, creamiest texture. For an even more decadent dish, you can substitute half a cup of milk with heavy cream.
• Cook the macaroni 1-2 minutes less than the package directions (al dente). It will continue to cook in the oven, and this prevents it from becoming mushy.
• Feel free to stir in a cup of wilted spinach, some sun-dried tomatoes, or a handful of chopped Kalamata olives before baking for extra flavor and texture.
FAQ
Q: Is this feta mac and cheese a good source of vegetarian protein
A: Absolutely! This dish is packed with protein from four large eggs, feta cheese, and cottage cheese, making it a satisfying and substantial vegetarian main course. Each serving contains approximately 17 grams of protein.
Q: Can I make this feta mac and cheese vegan
A: This specific recipe relies heavily on dairy and eggs for its unique custard-like texture, so a direct vegan substitution is challenging. You would need to replace the feta, cottage cheese, milk, and eggs with plant-based alternatives, which would significantly alter the recipe’s method and final result.
Q: What can I add to make this a more complete vegetarian meal
A: To make this a complete one-dish meal, stir in some vegetables before baking. A cup of wilted spinach, chopped sun-dried tomatoes, roasted red peppers, or a handful of Kalamata olives are excellent choices that complement the Mediterranean flavors. Serving it with a simple green salad also works well.
Q: How should I store and reheat this vegetarian mac and cheese
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or place the baking dish back in a 350°F (175°C) oven, covered with foil, until warmed through. Adding a splash of milk before reheating can help restore its creaminess.
