Friday, February 25, 2011

Mediterranean Macaroni and Cheese



I had planned to make this a week ago, but life kept getting in the way.  But today I finally gave in to Bellamy's begging for macaroni and cheese, and I made this delicious concoction.

I found this recipe a little while back on Eat Me, Delicious, and I just had to have it.  I love anything with feta cheese, and the fact that it is the only cheese in this makes it a little more special.  It's a mild cheese, so it gives everything else a chance to come through while still making a presence.  This isn't your run of the mill straight out the box variety, so if you have picky or unadventurous eaters, save this for yourself.  I'm lucky enough to have a child that will eat anything that isn't mooing or twitching, so everyone enjoyed this.  The only thing I will do differently the next time is to add some chopped sun dried tomatoes, that will make it perfect!


Mediterranean Macaroni and Cheese recipe adapted from Eat Me, Delicious


1/4 Cup Butter
1/4 Cup Flour
1 1/2 Cups Milk 
1 can Diced Tomatoes, any variety
1/3 Cup Kalamata Olives, chopped
2 teaspoon Oregano, Basil, Marjoram mixture
1/2 Pound Gnocchi Pasta
1 teaspoon Garlic Powder
8 ounces Feta, crumbled
4 ounces Herbed Feta, crumbled
1/2 Cup Greek Yogurt
Salt and Pepper, to taste


Preheat oven to 400F/200C.  Boil pasta 2 minutes underdone and drain. Splash with olive oil so it doesn't clump, set aside. 

Melt butter on medium heat, add flour and whisk a minute or so.  Slowly add in milk while whisking and continue until smooth.  Slowly bring up to a boil, stirring occasionally.  Take off heat and add in 8 ounces feta, greek yogurt, garlic powder, salt and pepper.  

Combine tomatoes, olives and oregano mix, add to cheese sauce.  Combine sauce and pasta, put in an 8 inch casserole dish. Top with more oregano seasoning.  Bake 20 - 25 minutes until lightly browned and bubbly.   





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1 comments:

Anonymous said...

what did you do with the 4 ounces Herbed Feta, crumbled?

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