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Monday, April 18, 2011

Meatless Monday: Mediterranean Macaroni and Cheese

Mediterranean Macaroni and Cheese
I love mac and cheese so when I found this recipe from Everyday Food for Mediterranean Mac and Cheese, I had to give it a try. Anyway to "sneak" veggies in my mac and cheese is an opportunity that my child will get some veggies in his system. This recipe is simple and very tasty! Great for a weeknight dish. The husband says this is a keeper!

Mediterranean Macaroni and Cheese
by Everyday Food

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.

1 comment:

  1. This sounds yummy, and I think everyone in my family would eat it if I leave out the olives. My hubby loves them, but the rest of us could do without. We have a busy week ahead, and I just might make this for dinner tomorrow!



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