Mediterranean Macaroni and Cheese
¼ cup butter
1 can (14.5 ounces) diced tomatoes
1/3 cup pitted Kalamata olives (optional)
½ teaspoon dried oregano
8 ounces elbow macaroni
1 garlic clove, minced
¼ cup flour
2 cups whole milk
8 ounces feta cheese, crumbled
Preheat oven to 400 degrees. Set a large pot of salted water to boil and butter an 80inch square backing 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. Whisk in milk and bring to a boil. Reduce heat to medium; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat and whisk in 4 ounces of 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 remaining feta. Bake until sauce is bubbling and cheese begins to brown, 20-30 minutes.