Greek Macaroni and Cheese


  • 1 lb Macaroni
  • 6 C Feta cheese, crumbled
  • 2 1/2 C 2% Milk
  • 2 T Lemon juice, fresh
  • 2/3 C The Olive Grove’s Butter flavored olive oil or Super Premium Evoo
  • 1 t Sea salt
  • 2 t Black pepper, fresh ground
  • 3/4 t Rosemary, minced fresh
  • 2 t Thyme, minced fresh
  • 1 T Garlic, finely chopped
  • 1/2 t Red pepper flakes
  • 1/2 lb Cherry tomatoes, halved
  • 1/2 C Parmesan cheese, grated


Preheat oven to 350.  Bring 6 quarts of salted water to a boil, add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl. In a blender or food processor, puree the feta cheese, milk, lemon juice, olive oil, salt, and pepper (you may need to blend in 2 batches).  This will not be completely smooth; there will be very small chunks of cheese remaining.  Stir the cheese mixture into the cooked macaroni; then add the rosemary, thyme, garlic, red pepper flakes and tomatoes.  Transfer mixture into a 13×9 inch baking dish; sprinkle with parmesan cheese.  Bake 25-30 minutes until the pasta is heated through and the top is slightly browned.

Serves 6-8