Mediterranean Macaroni and Cheese
Jim Raftus, a reader from Elkhart, Indiana, uses the sunny flavors of tomato, olives, and feta in this mac and cheese.
- Total Time:
- Servings: 6
Source: Everyday Food, April 2010
- Coarse salt and ground pepper
- 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/3 cup pitted Kalamata olives, chopped
- 1/2 teaspoon dried oregano
- 8 ounces elbow macaroni
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 8 ounces feta, crumbled
Preheat oven to 400 degrees. Set a large pot of salted water to boil and butter an 8-inch square baking dish. In a small bowl, combine tomatoes, olives, and oregano.
Cook pasta 2 minutes less than package instructions; drain pasta and return to pot. Meanwhile, melt butter in a medium saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Season with salt and pepper. Pour mixture over pasta; stir to combine.
Pour pasta mixture into dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, 20 to 25 minutes.