Greek mac and cheese

Take the traditional out of mac and cheese and try this opa-mazing Greek-inspired version.

  • 1 hr cooking
  • Serves 4
  • Print


  • 280 grams macaroni pasta
  • 4 rindless bacon slices (260g), chopped finely
  • 50 grams butter
  • 1/3 cup (50g) plain flour
  • 1 litre (4 cups) milk
  • 200 grams grated mozarella
  • 100 grams fetta, crumbled
  • 2 tablespoons wholegrain mustard
  • 2 cups baby spinach leaves
  • 2 tablespoons fresh dill sprigs
  • 1 teaspoon zested lemon rind


  • 1
    Preheat oven to 180°C/160°C fan. Oil a deep 2-litre (8-cup) ovenproof dish.
  • 2
    Cook pasta in a large saucepan of boiling water for 1½ minutes less than cooking time on the packet; drain. Cook bacon in same pan, stirring, until crisp; drain on paper towel.
  • 3
    Melt butter in same pan, add flour; cook, stirring, for 1 minute. Gradually stir in milk; cook, stirring, until sauce boils and thickens. Stir in cheeses and mustard.
  • 4
    Combine pasta, cheese sauce, bacon and spinach in a large bowl; pour into ovenproof dish. Dot with a little extra butter. Bake for 30 minutes or until browned. Top with dill and zested lemon.


When matching sauces with pasta, a simple rule is the longer the pasta, the thinner the sauce; the shorter the pasta, the thicker or chunkier the sauce.

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