Mediterranean Macaroni and Cheese
For this dish we combined the savory flavors of the Mediterranean with classic American macaroni and cheese. There may seem to be a lot of stirring in this dish but the basis for your cheese sauce is a quick bechamel, made with milk and flour. This simple white sauce is called a "mother" sauce because it is so often used as a foundation for cream sauces, like the cheesy sauce that coats pasta in mac and cheese. It's important not to let it clump or burn since it supports the entire dish. Stick with it and you'll have a deliciously smooth texture at the end.
We used tri-color rotini pasta simply because it is fun and colorful. You can use any kind of short pasta you have on hand, like fusilli, penne, or cavatippi. Serve this with a crunchy green salad and a crisp glass of white wine for a fully Mediterranean experience.
- 8 oz tri color rotini pasta
- 2 Tablespoons extra virgin olive oil, divided
- 1 (14.5 oz) can low sodium, diced tomatoes, drained well
- 1/3 cup chopped, pitted kalamata olives
- 1 Tablespoon chopped fresh basil, plus more for garnish
- 1 Tablespoon Mediterranean Dry Rub
- 1/3 cup chopped red onion
- 1/4 teaspoon California Granulated Garlic
- 3 Tablespoons all purpose flour
- 2 cups low fat milk
- 6 ounces crumbled feta cheese, divided
- 2 ounces shredded mozzarella cheese
- Fine Sea Salt and freshly Black Pepper Medium Grind to taste
- 1/2 cup panko bread crumbs
- Preheat oven to 400°F.
- Prepare pasta to directions listed on package.
- Lightly brush an 8 by 8-inch baking dish with a little bit of the olive oil. Set aside.
- In a small mixing bowl, combine drained diced tomatoes, chopped olives, basil and Mediterranean Dry Rub. Set aside.
- Reserve about 1/2 cup of pasta water, drain pasta and return to pot.
- Heat remaining olive oil in a medium saucepan over medium heat.
- Once hot, add onion and saute until soft and lightly golden, about 3 - 4 minutes. Add California Granulated Garlic to onion during the last minute of sauteing.
- Start your quick bechamel by whisking flour into onion and garlic. Cook, stirring constantly, for 1 minute.
- While whisking, stream milk in slowly to build your bechamel. Break up any lumps of flour as you stir constantly. Bring mixture just to a boil.
- Reduce heat to medium-low and simmer, stirring constantly until bechamel has thickened, about 3 minutes.
- Remove from heat, stir 2 ounces of crumbled feta cheese and the mozzarella cheese into the bechamel. Season with salt and pepper to taste.
- Pour tomato mixture over drained pasta in pot and toss, then pour bechamel sauce over pasta mixture and toss again for an even coat. If the mixture seems a little dry, add a few Tablespoons of the reserved pasta water.
- Pour the sauce and pasta into the prepared baking dish.
- Top evenly with remaining 4 oz crumbled feta cheese and panko bread crumbs.
- Bake in preheated oven 20 - 25 minutes, until you can see the sauce bubbling up the side and top is golden brown.
- Remove from oven and let sit for 10 minutes.
- Serve warm, garnished with fresh basil.
