Macaroni with Four Cheeses


  • 1 (16 ounce) package macaroni
  • 1 (8 ounce) package feta cheese, cut into small cubes
  • 8 ounces halloumi cheese, cut into cubes
  • 2 tablespoons sunflower seed oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 4 tomatoes, peeled and shredded
  • 1 teaspoon dried mint
  • Ground black pepper to taste
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup grated Edam cheese


Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.

Sign up now and get up to
50% OFF


Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Pour macaroni into prepared baking dish. Stir feta cheese and halloumi cheese into the macaroni.

Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes, mint, and ground black pepper; continue to cook and stir until the tomato softens, about 3 minutes. Melt the cream cheese into the tomato mixture; pour over macaroni mixture and stir to coat. Sprinkle Edam cheese evenly over the macaroni mixture.

Bake in the preheated oven until the top is bubbling, about 20 minutes.