Tangy goat cheese, sweet roasted red peppers, salty kalamata olives and artichoke hearts make this mac and cheese one to remember. Servings: 6.

Ingredients

1 pound pasta, your choice (gluten free for gluten free)

6 tablespoons butter

6 tablespoons flour

2 cloves garlic, chopped

3 cups milk

1/4 teaspoon pepper

1 teaspoon oregano

8 ounces goat cheese

3 large roasted red peppers, cut into bite sized pieces

1/4 cup kalamata olives, pitted and coarsely chopped

1 (15 ounce) can artichoke hearts, drained and quartered

1/2 cup feta, crumbled

1 cup mozzarella, grated

Directions

Step 1: Start cooking the pasta as directed on the package.

Step 2: Melt the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.

Step 3: Mix in the flour and garlic and let simmer until it returns to a light golden brown.

Step 4: Mix in the milk, pepper, oregano and goat cheese and heat until the goat cheese has melted and the sauce has thickened.

Step 5: Mix the pasta, sauce, roasted red peppers, kalamata olives, artichoke hearts and feta and pour the mixture into a baking dish.

Step 6: Sprinkle the mozzarella on top.

Step 7: Bake in a preheated 350F oven until golden brown on the top and bubbling on the sides, about 30-40 minutes.