Mediterranean Macaroni and Cheese
Jim Raftus from Elkhart, Indiana, uses the sunny flavors of tomato, olives, and feta in this mac and cheese. If you like, add canned tuna, browned ground meat, or cooked chicken when you stir in the feta. This dish is delicious right out of the oven or at room temperature.
- 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.