Ingredients1 h servings 786 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- 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.
Per Serving: 786 calories; 42.4 g fat; 69.1 g carbohydrates; 33.1 g protein; 120 mg cholesterol; 1140 mg sodium. Full nutrition
ReviewsRead all reviews 4
My husband didn't even notice it had halloumi untill I pointed it out. I couldn't find its taste from the mix either. For that I think this is just wasting halloumi and we love halloumi too much...
We loved it! Not fond of mint or tomatoes, so I used two tomatoes instead of 4. Instead of mint I used favorite spices. Substituted two cheeses for Colby and Motzerralla that I had on hand.