Greek Mac and Cheese with Feta and Graviera

A pan of baked Greek mac and cheese fresh from the oven, with a golden gratinated graviera crust, shell pasta, chilli flakes, and fresh oregano leaves.

Greek Mac and Cheese with Feta and Graviera

The Greek answer to mac and cheese — shell pasta baked in a creamy, herb-flecked sauce made from two Greek cheeses: sharp, salty feta and nutty graviera. The sauce is smooth and clings to every shell perfectly, and the top layer of gratinated graviera turns gloriously golden in the oven.

Course Main Course

Cuisine Greek, International

Prep Time 15

Cook Time 40

Servings

Calories 506kcal

Author by Jenny Skrapaliori Graves

Equipment

oven proof deep skillet

Ingredients

For the pasta

1 lb shell pasta
sea salt for the pasta water, as needed

For the cheese sauce

3 tablespoons unsalted butter
6 spring onions finely chopped
1 garlic clove finely chopped
2 tablespoons all-purpose flour
2 cups whole milk 500 ml
2 cups reserved pasta cooking water 500 ml
½ cup Greek feta cheese
¾ cup graviera cheese or gruyere
1 teaspoon chili flakes
½ cup fresh oregano leaves loosely packed
¼ bunch fresh flat-leaf parsley finely chopped
freshly ground black pepper
sea salt

Instructions

Melt the butter in a large, wide ovenproof pan over medium heat. Add the spring onions and garlic with a pinch of salt and pepper and cook, stirring, until completely soft and wilted — about 4–5 minutes. While this is happening, bring a large pot of well-salted water to a boil for the pasta.
sea salt, 3 tablespoons unsalted butter, 6 spring onions, 1 garlic clove
Sprinkle in the flour and stir to coat. Pour in the milk, stirring constantly, and simmer for 4–5 minutes until the sauce begins to thicken. Meanwhile, cook the shell pasta for 3 minutes less than the packet says, scoop out 2 cups (500 ml) of the starchy cooking water and set aside, then drain. Stir the reserved pasta water into the sauce and remove from the heat.
1 lb shell pasta, 2 tablespoons all-purpose flour, 2 cups whole milk, 2 cups reserved pasta cooking water
Crumble in the feta, add half the graviera (3½ oz / 100 g), the chilli flakes, oregano, and parsley. Stir well — the feta will melt into the sauce as you stir, creating a creamy, flavorful base. Taste for salt.
½ cup Greek feta cheese, ¾ cup graviera cheese, 1 teaspoon chili flakes, ½ cup fresh oregano leaves , ¼ bunch fresh flat-leaf parsley, sea salt, freshly ground black pepper
Preheat the oven to 350°F (180°C).
Add the drained pasta to the pan and stir well to coat every shell in the sauce. Scatter the remaining graviera evenly over the top and more chili flakes if you like, and bake for 30 minutes until golden and bubbling. Rest for 5 minutes before serving.

Notes

Save the pasta water before you drain — you need 2 cups (500 ml).
Taste before adding salt — the feta is salty; you may need none at all.
Make it ahead: assemble up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to the bake time.
Graviera substitute: Gruyère is the closest alternative in flavor and melt.

Nutrition