My Big Fat Greek Mac and Cheese

The sweet red bell peppers, kalamata olives, pepperoncini, and parsley add not only color to the mac and cheese, but also cut through the richness of the creamy cheese sauce.

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Servings: 8


  • 12 ounces shell pasta
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 cups half and half
  •   Zest of one lemon
  • 1/4 teaspoon dried oregano
  • 2 cups Wisconsin Bellatini Formaggio cheese, crumbled
  • 2 roasted sweet red bell peppers, chopped
  • 1/2 cup pitted kalamata olives, chopped
  • 1/3 cup pepperoncini, chopped
  • 1/3 cup fresh parsley, finely chopped
  • 4 ounces Wisconsin peppercorn feta cheese
  • 1 cup pita chips, crumbled


Preheat oven to 350°F. Cook pasta in pot of salted boiling water for 2 minutes less than instructed on package. Melt butter over medium heat in heavy bottom sauce pan. Sprinkle flour into butter, whisk to combine and cook for 2-3 minutes. Once golden brown and smooth, slowly whisk in half and half and simmer for 6-8 minutes, stirring often to prevent clumps.

Whisk in lemon zest, oregano and Bellatini Formaggio. Continue to cook, stirring constantly, until cheese has completely melted and sauce is thick and smooth, about 3-4 minutes.

Once sauce and pasta are ready, combine two in large bowl. Stir in red peppers, olives, pepperoncini, parsley and Feta.

Butter 8 ramekins and place on cookie sheet. Spoon mac and cheese mixture into ramekins and sprinkle with pita chips.

Bake mac and cheese for 20 minutes and serve immediately.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.