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Mediterranean Mac n’ Cheese

Mediterranean Mac n' Cheese

I feel like I’m going to get very predictable very quickly in the food-blogosphere :) When I love something, it becomes a pattern in my life.  In this case it’s my love for my oven.  I love my oven more than any other appliance in my kitchen and it will become very apparent as I post more recipes.  It suits my need to multi-task and there is smaller risk of me burning something, of course that is thanks to my other favorite: the kitchen timer!  This is a recipe that isn’t purely oven cooking, but it certainly allowed me to prep lunch while it was finishing up in the oven for our dinner!  I found it a long time ago on one of my favorite go to sites: marthastewart.com.  I did per usual make a few adjustments in this round because I didn’t have elbow macaroni on hand but I did have quinoa shells and it turned out just as good!

Mediterranean Mac n' Cheese
Serves 2
Print
Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 - 8 ounce package of elbow macaroni or pasta shells
  2. 1/8 cup of oil or butter
  3. 1 - 14 ounce can of unsalted diced tomatoes - drained
  4. 1/3 cup of pitted kalamata olives - chopped
  5. 1 garlic clove - minced
  6. 6 ounces of crumbled feta
  7. 1/4 cup of all-purpose flour
  8. 2 cups fat-free milk
  9. 1/2 tsp of dried oregano
  10. 1/4 tsp of black pepper
Instructions
  1. Preheat oven to 400 degrees. Cook pasta in salted boiling water for about 2 minutes less than package directions. Drain cooked pasta and set aside in a heat-proof bowl.
  2. In a small bowl add the drained tomatoes, kalamata olives, black pepper and oregano. Stir and set aside.
  3. Heat the 1/8 cup of oil in a medium saucepan on medium heat. Once heated, add garlic and saute until slightly brown.
  4. Add flour and saute for a minute, stir constantly.
  5. Whisk in milk (constantly to avoid clumps) and bring to a boil.
  6. Lower temperature to medium-low and whisk constantly for 3 minutes.
  7. Remove from heat and whisk in 4 ounces of feta and the tomato mixture (this is your sauce).
  8. Add the sauce to the cooked pasta and mix well.
  9. Add the pasta with the sauce to a greased 8x8 square pan and level out the top.
  10. Sprinkle the remaining 2 ounces of feta on top of the pasta (don't mix) and put the pan into the oven for 20-25 minutes. Keep checking the status of the pasta- I checked at 15 minutes, 20 minutes and ultimately took it out at 25 minutes.
  11. After the top of the feta looks nicely brown or you hit the 25 minute mark, remove the pan and cool for about 5 minutes. Serve immediately!
Adapted from marthastewart.com
Adapted from marthastewart.com
The Full-time Foodie http://thefulltimefoodie.com/

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