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Bacon Feta Mac and Cheese

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Yields: 6 servings

 3 cups uncooked elbow macaroni
 8 bacon strips, divided
 3 tbsp butter, cubed
 3 tbsp all-purpose flour
 1 ½ cups milk
 1 ½ cups (6 ounces) shredded provolone cheese
 1 ⅓ cups (8 ounces) crumbled Odyssey feta cheese, divided
 Salt and pepper to taste

Cook macaroni according to package directions; drain. Meanwhile, cook bacon in a large skillet until crisp. Remove bacon to a paper towel to drain. When cool enough to handle, dice bacon.


Melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in provolone and 2/3 cup feta until provolone is melted (feta crumbles will be visible). Stir in macaroni and three-quarters of the bacon. Season with salt and pepper to taste. Remove from the heat.


Spoon macaroni mixture into a greased 11 x 7-inch baking dish. Sprinkle with remaining bacon and feta. Broil on high until the feta is golden brown (watch closely), about 1-3 minutes.

© Dairy Farmers of Wisconsin
Nutrition Facts

Servings 6