Mediterranean Macaroni and Cheese

Comfort food gets a sun-soaked makeover with this Mediterranean Macaroni and Cheese. It’s creamy, tangy, and bright—thanks to fire-roasted tomatoes, briny olives, fragrant basil, and creamy feta folded into a luscious béchamel with gooey mozzarella. This dish is built on pantry-friendly ingredients and comes together without fuss, yet it tastes like something made for a special weeknight dinner or a relaxed weekend gathering.

This version follows simple, reliable techniques so you get a silky sauce and perfectly cooked pasta every time. The tomato and olive mixture adds bursts of acidity and savory depth that cut through the richness of the cheese sauce, while oregano and basil keep the flavors unmistakably Mediterranean. The result is familiar yet surprising: that indulgent, cozy feeling of macaroni and cheese with fresh, regional personality.

Why you’ll love this recipe

• Every ingredient plays a clear role: tomatoes and olives brighten, feta adds tang and creaminess, and mozzarella brings that stretchy, melty texture.
• Minimal fuss: stovetop béchamel plus a quick bake finishes the dish with a golden top.
• Great as a main or a side: serve with a crisp salad and crusty bread, or pair with roasted vegetables and protein for a heartier meal.

Ingredients

• 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 or sauté pan
• Medium saucepan for the sauce (you can use the same skillet if it’s large enough)
• 3-quart baking dish (but any similar sized oven-safe dish works)
• Wooden spoon or heatproof spatula
• Whisk

Prep ahead

You can drain the canned tomatoes and chop the olives and basil up to a day ahead. Shred the mozzarella and crumble the feta in advance to save hands-on time when you cook.

Step-by-step instructions

The directions below follow tested steps to make sure the pasta and sauce finish perfectly. Read through once before starting so everything runs smoothly.

1. Preheat and prepare the baking dish. Preheat your oven to 375°F (190°C). Lightly butter a 3-quart baking dish so the finished casserole won’t stick.
2. Cook the pasta. Bring a large pot of salted water to a rolling boil. Add 8 oz elbow macaroni and cook until just al dente, usually about 1 to 2 minutes less than the package directions. The pasta will finish cooking in the oven and in the sauce. Drain thoroughly and set aside.
3. Sauté aromatics. While the pasta cooks, warm 2 Tbsp extra virgin olive oil and 2 Tbsp butter in a skillet over medium heat. Add 1/3 cup chopped red onion and cook, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes. Add 1 large clove garlic, finely minced, and cook 30 to 60 seconds more until fragrant. Take care not to burn the garlic.
4. Add the tomatoes, olives, herbs, and oregano. Stir in 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, and 1/2 tsp dried oregano. Cook the mixture for 2 to 3 minutes to combine the flavors and warm the tomatoes through. Remove the skillet from the heat and set aside.
5. Make the roux. In a medium saucepan over medium heat, melt 2 Tbsp butter. Once melted and bubbling gently, sprinkle in 3 Tbsp flour and whisk constantly for about 1 minute to cook the raw flour taste and create a smooth paste. The mixture should be slightly thick and golden but not brown.
6. Whisk in the milk to make a béchamel. Slowly pour 2 cups whole milk into the roux while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 4 to 6 minutes. Keep the heat moderate so the milk doesn’t scorch.
7. Add the cheeses to the sauce. Remove the béchamel from the heat. Stir in 6 oz crumbled feta cheese and 2 oz shredded mozzarella cheese until the cheeses melt into a smooth, creamy sauce. Taste and season with salt and freshly ground black pepper, to taste. Because feta is naturally salty, season conservatively and adjust at the end if needed.
8. Combine pasta, tomato-olive mixture, and cheese sauce. In a large mixing bowl or directly in the pot you used for pasta, combine the drained elbow macaroni, the tomato-olive-basil mixture from the skillet, and the cheese sauce. Fold gently to coat the pasta evenly. Taste for seasoning and add more salt and pepper if necessary.
9. Transfer to baking dish and top with extra basil and mozzarella. Lightly butter the prepared 3-quart baking dish. Pour the macaroni mixture into the dish, spreading it into an even layer. Sprinkle the top with the remaining shredded mozzarella if you want a slightly more browned, cheesy top. Garnish with extra chopped basil for color.
10. Bake until bubbly and golden. Place the baking dish in the preheated oven and bake for 18 to 22 minutes, or until the casserole is hot and the top is bubbling and just starting to turn golden. If you prefer more browning, you can broil for 1 to 2 minutes at the end—watch it closely so the cheese doesn’t burn.
11. Rest and serve. Remove the dish from the oven and let it rest for 5 to 10 minutes before serving. This short rest helps the sauce set slightly so you get clean, satisfying scoops. Garnish with additional fresh basil and a few cracks of black pepper.

Troubleshooting tips

• If your béchamel is lumpy, whisk vigorously and simmer a minute longer; if lumps persist, strain the sauce through a fine-mesh sieve before adding the cheeses.
• If the sauce seems too thin, return it to gentle heat and cook a couple minutes, whisking, until it thickens. If it gets too thick, whisk in a splash more milk.
• Keep pasta slightly undercooked in boiling water so it finishes perfectly in the oven without becoming mushy.
• Adjust salt at the very end because feta brings a lot of saltiness on its own.

Variations and serving suggestions

• Make it lighter: swap half-and-half or 2% milk for the whole milk and use a little less butter.
• Add greens: stir in a handful of baby spinach or arugula into the hot pasta mixture right before baking so it wilts but retains some texture.
• Make it heartier: fold in roasted chicken or seasoned chickpeas for added protein and texture.
• Serve with: a crisp green salad, lemony roasted broccoli, or warm pita bread for spooning up every last bit of sauce.

Storage and reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat single servings in the microwave, stirring halfway through to heat evenly. For larger portions, reheat in a 350°F (175°C) oven until warmed through, about 15 to 20 minutes, covering loosely with foil to prevent excessive browning.

Final notes

This Mediterranean Macaroni and Cheese strikes a lovely balance between creamy comfort and bright Mediterranean flavors. The combination of fire-roasted tomatoes, olives, and herbs keeps every bite interesting, while the feta ensures a salty-tangy lift that makes the dish addictive. It’s an easy way to reinvent a classic and keep dinners both familiar and exciting.

Enjoy this hearty, flavorful casserole as a weeknight favorite or bring it to potlucks and casual gatherings—the bright flavors and comforting texture always get compliments. Serve warm, garnish with extra basil, and watch it disappear.