Mediterranean Macaroni and Cheese

A delicious and not too unhealthy twist to macaroni and cheese!

Ingredients

course salt and ground pepper 1/4 cup (1/2 stick) butter non-stick spray 1 can (14/5 oz.) diced tomatoes, drained 1/3 cup pitted black olives, chopped 1/2 t. dried oregano 8 oz. whole grain macaroni or shell pasta 1 garlic clove, minced 2 cups milk 8 oz. feta, crumbled

Preparation

1. Preheat oven to 400. Set a large pot of salted water to boil and spray an 8-inch square baking dish. In a small bowl, combine tomatoes, olives, and oregano. 2. Cook pasta 2 minutes less than package directions; 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. 3. 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.

Serve with some delicious cabbage (see previous post)! Sooo good!

*Recipe adapted from Everyday Food Issue 71

-Sarah