Mediterranean Mac & Cheese
Vegetarian: undefined
MAKES: serving
Ingredients
1 cup uncooked whole wheat elbow pasta
2 tsp butter
1-1/2 garlic cloves, minced
1/4 cup red onion, chopped
2 Tbsp whole wheat flour
1 cup whole milk
1/2 cup mozzarella cheese, grated
2 oz feta cheese, crumbled
1/4 tsp dried oregano
1/4 tsp dried thyme
Sea salt & pepper to taste
2-1/2 cups grape tomatoes, quartered
8 kalamata olives, pitted and chopped
4 cups fresh spinach, chopped
Directions
Preheat oven to 375°F. Spray an 8 x 8-inch baking dish with organic cooking spray.
In a large pot bring water to a boil and cook pasta until just under al dente.
In a separate pot, melt butter over medium heat. Add onions. Sauté 2-3 minutes. Add garlic and cook for another minute.
Sprinkle flour over garlic and onions. Mix and cook for another 2 minutes.
Incorporate milk and cook until boiling.
Remove from heat. Add mozzarella and one-third of the feta cheese. Incorporate until cheese is mostly melted.
Add oregano, thyme, salt, pepper, tomatoes, olives, spinach, and cooked pasta. Mix well.
Pour everything into the greased baking dish and sprinkle the remaining feta cheese on top.
Bake 20-25 minutes until the top is golden-brown.
Divide into 4 equal servings.