Greek Style Mac ‘n Cheese

Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. Oh and that cute little boy, Julien, she’s got there wins my heart too. I love Angie’s blog – her recipes are simple and happy – check out these colorful Springtime Flower Treats perfect for kids and the Nutella Mug Cake!!!!

This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese.




Greek Style Mac and Cheese

by Angie McGowan, Eclectic Recipes

I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. I have been following Steamy Kitchen ever since I started blogging, and have pickedย  up many tips and tricks not only about food and cooking, but also about photography, blogging and all the other aspects of social media. Jaden is such a huge inspiration to me, and always there when I need a bit of advice in this much to complicated world of food blogging.

So I guess your wondering who I am.ย  My name is Angie and I have been blogging for about 2 years now. My blog is Eclectic Recipes, and I am also a daily contributor to Babble’s Family Kitchen. I grew up in rural north Florida, which is very southern and much more like rural Alabama or Georgia than south Florida. I grew up eating very southern foods. We raised catfish, chickens, goats, pigs and cattle (although not all at the same time). We had pecan trees, fruit trees and a prized persimmon tree. We had a huge garden with just about everything, and what we didn’t grow, we would get at local u-pick type farms.

I currently live in Orlando, Florida with my husband and three year old son, Julien. Although we don’t have any space for a garden yet, I try to plant as many herbs as I can in containers. I can’t wait until we have a good-sized yard where I have room for at least a small garden. When I’m not in the kitchen, I enjoy crafts, movie night with my family, and outdoor family activities like hiking, boating and skiing.

My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I like to experiment with using different cheeses, adding different vegetables, bits of ham or chicken, and even sometimes tuna. This is my Greek style mac and cheese. I used feta andย  creamy havarti with dill to make the cheese sauce.

I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. I also added some good pitted kalamata olives, a few capers, a bit of sun-dried tomatoes and lots of fresh spinach. This made the perfect quick fix vegetarian meal, and since it’s mac and cheese, it will even satisfy your little picky eaters.ย  I served this as a main dish, but you could add some grilled chicken and a small Greek salad if you’d like.


Greek Style Mac and Cheese

Servings: 6 Prep Time: Cook Time:

by Angie McGowan


1 pound elbow macaroni
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped fine
One 10 ounce bag fresh bagged spinach, roughly chopped
generous pinch of salt
3 tablespoons flour
3 cups milk
freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
One 8 ounce package feta cheese, crumbled
1 - 12 ounce jar Kalamata olives, chopped
1 tablespoon capers
2 tablespoon sun-dried tomatoes, chopped
1/2 cup bread crumbs or panko crumbs


1. Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.

2. While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.

3. Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.

3. Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.


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Comments 49

  1. Briana

    This looks fantastic! I cannot wait to try this twist on a classic ( and it is a great excuse to buy havarti! I”ll have to buy double for snacking purposes !!) thanks for sharing!

  2. Susan

    Looks delish, Angie and Jaden! I am a hound for mac & cheese too! Any new spin on the old classic recipe is a good thing! This looks like a more healthy version … veggies and pasta! yip yip yippee!

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  4. Janice Harper

    This recipe just might make me a convert to macaroni and cheese. Growing up in the midwest, long before real cheese, the very thought of Mac’n’Cheese gives me Velveeta-induced PTSD. But I think you’ve cured me with this tasty twist! Thank you!

  5. Barbara @ Modern Comfort Food

    Angie, a brilliant food blogger and one of the kindest and most generous, is always up to something special in the kitchen. I simply love this inventive twist on good old old mac & cheese, with so many of my favorite flavors combined in such an interesting new way. Well done Jaden and Angie!

  6. ginger @ fast easy recipes

    This is one of the more complex mac and cheeses I’ve seen. And it’s beautiful. Did you see the thai version that was just posted by vert? I think that was the name. March is definitely turning out to be mac and cheese month.

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  8. Shira

    Sounds delicious – may have to make this one night when the kids aren’t around – or I might have a revolution on my hands!

  9. Marcella Tomlin

    I was looking for a great recipe that I could prepare ahead of time for the young ladies lunch after church… and here it is! Thanks for the awesome post! I will definitely try it, as it seems very well balanced and flavorful. I’m sure it would go very well with a nice salad and some warm, crusty bread :)! I will let you know how it goes with all the girls.

    One question though, as I do not do this very often, but how well do you think it would last if I were to prepare the dish the night before and bake on a low temperature the next day during service? I think it would do okay since I have done so with traditional macaroni and cheeses, but I’m concerned about the integrity of the spinach and if it will hold up well. Tell me what you think.

  10. Angie

    I think it will be fine. The day I made this, the next day I had leftovers, and heated it up in the oven on low, and it was a little drier, but was still very tasty! The spinach was fine, maybe if you add a little more milk so it doesn’t dry out, it will be perfect.

  11. Tom in Boston

    I made this last night — thanks!

    It was a bit of a project, but *well* worth it. We very much liked the effects of the different cheeses and the addition of olives/sundried tomatoes.

    My only quibble was that the mac ‘n’ cheese was warm but not really hot enough for my taste when it came out of the broiler. So next time I would either time the pasta to be done just when the cheese sauce is ready, or bake the combination at 400 degrees for 20 to 30 minutes, instead of broiling.

  12. Renee

    I tried to grow herbs last year in pots outside…kept forgetting to water them which is not a good thing in Florida! I want to try again this year…

    This recipe looks great! I love macaroni and cheese in all variations! Thank you for sharing.

  13. MJ

    I made this last night and was disappointed. It was all going great until I whisked the flour into the oil and it became a lumpy mess. Added the milk and whisked away hoping it could recover. It was alright for what I put into it. Havarti cheese is not cheap! Probably will not make again.

  14. Rocky Mountain Woman

    I am always looking for a new version of mac n’ cheese..

    This one looks like a keeper!

    I am such a sucker for Havarti and I have a nice little bunch of fresh dill in my frig right now!

  15. Sabrina Smeraldini

    Wow! This picture really makes you wanna try these Mac and Cheese. They look delicious and the recipe is so Mediterranean: olives, garlic… Great. Ciao Sabrina.

  16. Marla

    I love Angie and her blog. She creates awesome recipes always with a touch of spunk. This greek style mac n cheese looks wonderful. The addition of spinach is a nice touch for color & to get some veggies. Love the pic of Angie & her family ๐Ÿ™‚

  17. averagebetty

    Way to go, Angie! I was just up in Pensacola visiting family and thought how cool it could be if I could just drop by and meet you in person… So wonderful you and Jaden are connected ๐Ÿ™‚ Beautiful recipe as always.

  18. Marcella Tomlin

    Thanks for the tidbit about the moisture! I will be aware of that for the luncheon :).

  19. Sailaja

    My 9 year old son would love these flavors. What a twist to the regular Mac n Cheese. Bookmarked to be tried. Thanks, Angie. ๐Ÿ™‚

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  22. Mary Avlos-Dailey

    I am of Greek descent and made lots of Greek macaroni, but I can hardly wait to try this version, as the olives and spinach sold me!

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