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