Creamy High-Protein Mediterranean Diet Macaroni & Cheese Casserole Recipe (6 Ingredients) by Donna John

Mediterranean recipes are flying all around the internet these days. You can find Mediterranean meatballs, Mediterranean salmon patties, Mediterranean egg casseroles, Mediterranean chicken patties and even Mediterranean bread recipes, to name just a few. My favorite right now is this creamy high-protein Mediterranean feta macaroni and cheese recipe. The prep is insanely easy and the casserole recipe bakes up to creamy, tangy perfection that is crave-able.

This macaroni and cheese recipe requires only seven simple ingredients. Here is your short shopping list: elbow macaroni, milk, cheddar cheese, fresh garlic, black pepper, feta cheese and Tuscan seasoning. The only chopping required is the garlic (you could buy pre-chopped garlic!) and shredding the cheese. The ingredients are put into a casserole dish, stirred, baked, stirred again and baked a few more minutes. No mess, no stress.

I used S.A.L.T. Sisters Farmhouse Tuscan Blend, but use your favorite Tuscan seasoning. You could also use dried Italian seasoning, Greek seasoning or Mediterranean seasoning. Besides cherry tomatoes and spinach, other flavorful additions to this casserole would be chopped artichoke hearts, sundried tomatoes, chopped red onion or fresh herbs. I added some frozen spinach that I squeezed dry.

This high-protein baked macaroni and cheese can be served as a vegetarian lunch or dinner, or as a side dish with chicken, lamb, pork or beef. The feta cheese adds a delicious twang to this pasta casserole recipe. If you add the optional ingredients, you get the health benefits of spinach and the health benefits of tomatoes. And did you know that feta may be the healthiest cheese in the world?

Cuisine: Mediterranean / Greek / American
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
Servings: 6

Ingredients

• 2 cups elbow macaroni (uncooked)
• 2 3/4 cups milk (I used evaporated milk)
• 1 cup grated cheddar cheese
• 2 - 3 cloves garlic, minced
• 7 ounces (1 block) feta cheese
• 1/2 - 1 teaspoon Tuscan seasoning

Optional Ingredients

• fresh or frozen chopped spinach
• grape or cherry tomatoes, whole or cut in half

Here's how to make it: 

1. Put the uncooked pasta, milk, grated cheese and garlic into a square baking dish (or similar-size dish). Season with black pepper, to taste. Stir. (Feta is salty, so this recipe doesn't really require any additional salt. I used evaporated milk with enough water added to make 2 3/4 cups. But you can use whole milk or low-fat milk. )
   
2. Set the block of feta on top of the ingredients in the center. Sprinkle with more black pepper and the Tuscan seasoning.
   
3. Bake in a preheated 375-degree F oven for about 20 to 25 minutes. (If you use another type of pasta, it may affect cooking time.)
   
4. Remove from the oven and stir well. If adding the spinach and/or tomatoes, stir them in. Put the dish back into the oven and bake about 10 more minutes. (If the pasta is not done, you can add a little milk or water before placing it back into the oven. If you don't want the top of your casserole to get browned, cover it with aluminum foil after returning to the oven for 10 minutes. I wanted mine to brown on the top.) Store any leftovers in an airtight container in the fridge. You may need to add some milk when reheating to cream it back up.
   

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