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Homemade Mediterranean Macaroni and Cheese photo

Mediterranean Macaroni and Cheese

A bright, savory twist on classic mac and cheese with tomatoes, olives, feta, and mozzarella.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • 8x8-inch baking dish or 9-inch deep pie dish
  • Medium Saucepan
  • Large Pot
  • Mixing Bowl
  • Whisk
  • Wooden Spoon or Spatula

Ingredients
  

  • 1 can (14.5 oz) fire-roasted diced tomatoes drained well
  • 1/3 cup chopped olives black or kalamata
  • 1 Tbsp fresh basil chopped, plus more for garnish
  • 1/2 tsp dried oregano
  • 8 oz elbow macaroni pasta
  • 2 Tbsp butter plus more to butter baking dish
  • 2 Tbsp extra-virgin olive oil
  • 1/3 cup red onion chopped
  • 1 large garlic clove finely minced
  • 3 Tbsp all-purpose flour
  • 2 cups whole milk
  • 6 oz crumbled feta cheese
  • 2 oz shredded mozzarella cheese
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C) and butter an 8x8-inch baking dish or a 9-inch deep pie dish; set aside.
  • In a mixing bowl, combine the drained diced tomatoes, chopped olives, 1 tablespoon chopped basil, and 1/2 teaspoon dried oregano; set aside.
  • Bring a large pot of salted water to a boil and cook 8 oz elbow macaroni until al dente according to package directions; drain well and return to the pot.
  • Meanwhile, melt 2 tablespoons butter with 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1/3 cup chopped red onion and sauté 3–4 minutes until soft and lightly golden, adding the minced garlic during the last minute.
  • Whisk in 3 tablespoons flour and cook, stirring constantly, for 1 minute. While whisking, slowly pour in 2 cups milk and bring just to a boil, then reduce heat and simmer, stirring, until thickened, about 3 minutes.
  • Remove the sauce from heat and stir in 2 ounces of the crumbled feta and the shredded mozzarella. Season with salt and freshly ground black pepper to taste.
  • Toss the drained pasta with the tomato-olive mixture in the pot, then pour the cheese sauce over the pasta and toss until evenly coated.
  • Transfer the coated pasta to the prepared baking dish, then sprinkle the remaining 4 ounces crumbled feta evenly over the top.
  • Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the top is golden brown.
  • Serve warm, garnished with additional fresh basil ribbons if desired.

Notes

  • Drain tomatoes well to avoid a watery sauce.
  • Cook pasta just until al dente to prevent overcooking in the oven.
  • Use whole milk for a richer sauce.
  • Substitute kalamata olives if preferred.
  • Adjust salt carefully because feta is salty.