‘Greek’ Mac & Cheese: Just Throw it All in the Skillet

Rocket Science Scale: 1 – Straightforward


So I’ve signed up for one of those ‘deliver to your door’ grocery services. I get fresh produce every other Thursday and if I need anything else, I pick it up at the Indy Winter’s Farmer Market. But after Thanksgiving, I had no groceries and basically no food in my apartment. I even ran out of milk pretty early in the week, so I just relied on the $1 oatmeal at work for my breakfast instead of my usually boring bowl of cereal. (I realized while typing this I eat the most boring breakfasts during the week)

So what do you do when you are practically out of food? You just throw everything into a skillet. And call it a pasta bowl. Specifically, I made a ‘Greek’ Mac & Cheese. And my version of Mediterranean means that there are artichoke hearts, spinach, some bell peppers and black olives. Along with a lot of cheese.

I turned a block of cheese into a shredded block of cheese.

I turned a block of cheese into a shredded block of cheese.

From all the cooking I did last week, I had a lot of leftover cheese which had just been sitting in my fridge. So I just threw it in along with the pasta and veggies. This Mac & Cheese is not too traditional since I did not make a roux to make a thick cheese sauce. Instead, I just hoped that the goat cheese would add that extra creaminess.  (I think it did!)

All in All, this is a homemade recipe that allows for some pretty easy cooking. I had it ready in about a half hour and only needed two pots (one for boiling pasta, the other being a large skillet). It’s a great weeknight dinner and it made about 4 servings!

‘Greek’ Mac & Cheese

Recipe by Me!

The Stuff:


  • Spinach ( I used over half of the 11 oz container above)
  • Red Pepper: I had a fresh one that was about to go bad and one roasted red pepper left over. So I threw them both in!
  • A can of artichoke heats
  • A can of black olives (One of my favorites)
  • About half an onion
  • 2 cloves of garlic
  • ~8oz block of havarti cheese.
  • ~3 oz of goat cheese
  • I also added about a tablespoon of pecorino romano. This is where if you want a more greek cheese, use feta.
  • Enough pasta to feed the amount of people your serving! (I threw what probably amounts to about 2/3 of a pasta box)
  • About two pinches of red pepper flakes, generous salt and pepper and a pinch of nutmeg

The Steps:

1. Start boiling water with some salt for the pasta. While that is coming to a boil, rinse off your canned or jarred veggies.

IMG_76872. Now chop up the fresh red pepper, about half an onion and your garlic.


3. Throw the pasta into the boiling water and then grate the havarti cheese.


4. Heat up a large skillet and add some olive oil. Then throw in the red peppers and onion and cook until softened (about 5-8 minutes).

Also add some salt and pepper.

Also add some salt and pepper.

5. Now wilt the spinach and add the chopped garlic.





6. Now add all the drained veggies, to heat them up. Stir everything to mix well.


7. Add the pasta and remove the skillet from the heat. Add the red pepper flakes and nutmeg.


8. And now the best part! Take the skillet off the heat and add the cheeses! Mix together until everything melts.


9. And Ta-Dah! You should have a creamy Greek Mac & Cheese. If you want a thinner cheese sauce, I would add some pasta water to the mix. Otherwise, Enjoy!


Happy Cooking!


2 thoughts on “‘Greek’ Mac & Cheese: Just Throw it All in the Skillet

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