Mediterranean Macaroni and Cheese

Ingredients

• 1 can fire roasted, diced tomatoes, drained well
• 1/3 cup chopped black or kalamata olives
• 1 Tbsp chopped fresh basil
• 1/2 tsp dried oregano
• 8 oz elbow macaroni pasta
• 2 Tbsp butter
• 2 Tbsp extra virgin olive oil
• 1/3 cup chopped red onion
• 1 large clove garlic
• 3 Tbsp flour
• 2 cups whole milk
• 6 oz crumbled feta cheese
• 2 oz shredded mozzarella cheese
• Salt and freshly ground black pepper

Directions

1. Heat the oven to 400 degrees. Rub butter over an 8 by 8-inch baking dish, or butter a 9-inch deep dish pie dish, and put it aside. In a small bowl, stir together the drained diced tomatoes, olives, 1 Tbsp fresh basil and dried oregano; set that aside as well.
2. Cook the macaroni in boiling water until al dente, following the package directions. Drain it thoroughly, then tip it back into the pot.
3. While the pasta cooks, warm the butter and olive oil together in a medium saucepan set over medium heat. When the mixture is hot, add the onion and cook until softened and lightly golden, about 3 – 4 minutes; stir in the garlic for the final minute.
4. Add the flour and whisk it in, cooking and stirring constantly for 1 minute. Pour in the milk gradually while whisking briskly, then keep stirring until the sauce just comes to a boil. Lower the heat to medium-low and continue simmering, stirring the whole time, until the sauce thickens, about 3 minutes.
5. Take the pan off the heat. Stir in 2 oz feta cheese and the mozzarella, then add salt and pepper to taste.
6. Add the tomato mixture to the drained pasta in the pot and toss to combine. Pour in the cheese sauce and toss again so the pasta is evenly coated.
7. Transfer the pasta mixture to the prepared dish. Scatter the remaining 4 oz crumbled feta cheese evenly over the top.
8. Bake in the heated oven for 20 – 25 minutes, until the edges are bubbling and the top is golden brown. Serve warm, with fresh basil ribbons on top if desired.