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Mediterranean Macaroni and Cheese

Creamy, tangy macaroni and cheese with Mediterranean flavors from roasted tomatoes, olives, and feta.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 14.5 oz can 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 for baking dish
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup red onion chopped
  • 1 garlic large clove, finely minced
  • 3 Tbsp flour
  • 2 cups whole milk
  • 6 oz feta cheese crumbled (use 2 oz in sauce and reserve 4 oz for topping)
  • 2 oz mozzarella cheese shredded
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 400°F (200°C) and butter an 8x8-inch baking dish or a 9-inch deep-dish pie pan; set aside.
  • In a small bowl, combine the drained diced tomatoes, chopped olives, 1 Tbsp chopped basil, and 1/2 tsp dried oregano; set aside.
  • Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package directions; drain well and return to the pot.
  • While the pasta cooks, melt 2 Tbsp butter with 2 Tbsp olive oil in a medium saucepan over medium heat. Add the chopped red onion and sauté until soft and lightly golden, about 3–4 minutes; add the minced garlic and cook 1 more minute.
  • Whisk in 3 Tbsp flour and cook, stirring constantly, for 1 minute. Slowly pour in 2 cups milk while whisking vigorously, then bring just to a boil.
  • Reduce heat to medium-low and simmer, stirring constantly, until the sauce thickens, about 3 minutes. Remove from heat and stir in 2 oz of the crumbled feta and the shredded mozzarella. Season with salt and pepper to taste.
  • Toss the drained pasta with the tomato-olive mixture in the pot, then pour the cheese sauce over the pasta and stir until evenly coated.
  • Transfer the coated pasta to the prepared baking dish, sprinkle the remaining 4 oz crumbled feta evenly over the top, and bake for 20–25 minutes until edges are bubbling and the top is golden.
  • Let cool slightly, garnish with additional basil ribbons if desired, and serve warm.

Equipment

  • 8x8-inch or 9-inch baking dish
  • Medium Saucepan
  • Large Pot
  • Mixing Bowl
  • Wooden spoon or spatula
  • Whisk
  • Measuring Cups and Spoons

Notes

  • Drain tomatoes well to avoid a watery dish.
  • Cook pasta just until al dente to prevent overcooking in the oven.
  • Use whole milk for a creamier sauce.
  • Reserve some feta for topping to get a browned finish.