Monday, August 2, 2010

mac n' cheese

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.