Mediterranean Macaroni and Cheese
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Mediterranean Macaroni and Cheese
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A delicious Mediterranean take on the classic mac and cheese!
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Ingredients
- 1 (14.5 oz) can diced tomatoes drained well, fire roasted
- 1/3 cup chopped black olives or Kalamata olives
- 1 Tbsp chopped basil plus more for garnish, fresh
- 1/2 tsp oregano dried
- 8 oz elbow macaroni pasta
- 2 Tbsp butter , plus more for baking dish
- 2 Tbsp extra virgin olive oil
- 1/3 cup onion red, chopped
- 1 garlic finely minced, large clove
- 3 Tbsp flour
- 2 cups milk whole
- 6 oz feta cheese crumbled
- 2 oz mozzarella cheese shredded
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Preheat oven to 400 degrees. Butter an 8 by 8-inch baking dish or a 9-inch deep dish pie dish, set aside.
- In a small mixing bowl, combine drained diced tomatoes, chopped olives, 1 Tbsp fresh basil and dried oregano, set aside. Boil pasta to al dente according to directions listed on package.
- Drain pasta well and return to pot. Meanwhile, melt butter along with olive oil in a medium saucepan over medium heat. Add onion and saute until soft and lightly golden, about 3 - 4 minutes, adding in garlic during the last minute of sauteing.
- Whisk in flour, and cook stirring constantly for 1 minute. While whisking vigorously, slowly pour in milk and bring mixture just to a boil, stirring constantly.
- Once mixture reaches a boil reduce heat to medium-low and simmer, stirring constantly until mixture has thickened, about 3 minutes. Remove from heat, stir in 2 oz feta cheese and mozzarella cheese then season with salt and pepper to taste.
- Pour tomato mixture over well drained pasta in pot and toss, then pour sauce over pasta mixture and toss to evenly coat. Pour coated pasta mixture into prepared baking dish.
- Sprinkle top evenly with remaining 4 oz crumbled feta cheese. Bake in preheated oven 20 - 25 minutes until edges are bubbling and top is golden brown.
- Serve warm garnished with fresh basil ribbons if desired.
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