Bacon Feta Macaroni and Cheese


Bacon…Feta…mac. Say what? Yes, that’s right. Bacon plus Wisconsin Feta Cheese combine to create this indulgent and intensely delicious macaroni and cheese. Cheddar macaroni and cheese is sort of becoming a thing of the past for me. With such a wide variety of cheeses to choose from, how can I stick to the traditional?

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I considered adding some fresh herbs to this pasta, but I decided to skip it because I really wanted the flavors of the cheese to shine. If you absolutely can’t resist adding something, I’d recommend fresh dill or fresh basil, two of my favorites which pair perfectly with Feta Cheese. If you wanted, you could also substitute the Wisconsin Provolone Cheese with a Wisconsin semi-hard cheese of your choice such as Swiss or Gruyere, but in my opinion Provolone is the perfect fit for this dish. I chose it because I wanted a milder cheese to pair with the tang of the Feta Cheese. I can nearly guarantee this flavorful twist on macaroni and cheese will become an instant hit in your home just as it has in mine. Enjoy!

Also, if you are a mac and cheese lover I’d recommend checking out the 4th Annual 30 Days 30 Ways with Macaroni and Cheese. Yum!

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Bacon Feta Macaroni and Cheese

Yield: 6 Servings

Prep Time: 20 minutes
Total Time: 30 minutes


  • 3 cups (12 ounces) dry elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups milk , preferably 2%
  • 1 1/3 cups (8 ounces) Wisconsin Feta Cheese, crumbled and divided
  • 1 1/2 cups (6 ounces) Wisconsin Provolone Cheese, shredded
  • Salt and freshly ground black pepper to taste
  • 8 slices bacon , fried, diced and divided


  1. Cook pasta according to package directions; drain well; set aside.
  2. Meanwhile, in medium saucepan, melt butter, whisk in flour and cook, stirring constantly, 1 minute. While whisking vigorously, slowly pour in milk and whisk until well combined. Bring mixture to gentle boil, stirring constantly. Reduce heat to low and simmer about 2 minutes, stirring frequently, until thickened.
  3. Add 2/3 cup Feta Cheese and Provolone Cheese to milk mixture; cook over low heat, stirring constantly until Provolone has melted (Feta won't fully melt). Season mixture with salt and pepper to taste.
  4. Add drained pasta to sauce mixture and toss to coat; add 3/4 of diced bacon and toss. Pour mixture into buttered 11 x 7-inch baking dish. Sprinkle top evenly with remaining diced bacon and Feta Cheese. Move oven rack three racks below broiler and set oven to broil on high, cook macaroni under hot broiler until Feta Cheese is golden brown, 1 - 3 minutes, watching closely so it doesn't burn. Serve warm.
  5. Recipe Source: Cooking Classy


  • samantha: Do you have to use feta Wisconsin? I like Athena feta. Can you also use sharp white cheddar? I am restricted to lactose free cheeses. I haven’t had man cheese in ages and I looking forward to making this! January 13, 2018 at 1:56pm Reply

    • Jaclyn: Sharp white cheddar will have a stronger flavor so I’d maybe use a little less feta, and the brand is ultimately up to you :). January 13, 2018 at 8:05pm Reply

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