Sorry for all the "Mediterranean" recipes! I promise I'll mix it up soon.
I served this mac and cheese with a caprese salad of heirloom tomatoes, thin slices of fresh mozzarella, fresh basil leaves, a drizzle of good olive oil, balsamic vinegar and fresh cracked pepper. The mac and cheese is very rich, so serve a cup size portion or less and compliment with a large side salad or other veggie.
This recipe will yield 2 dinners plus lunch leftovers for 2 people.
Mediterranean Orzo Mac and Cheese
Adapted from eat, live, run
Yields 6 servings
1 1/2 c. uncooked orzo
1 1/2 Tbsp unsalted butter
1 1/2 c. organic low-fat milk, divided
2 Tbsp flour
2 c. white sharp cheddar, shredded
3/4 c. low-fat feta, divided
1/4 c. kalamata olives, chopped
14.5 oz can fire-roasted diced tomatoes with green chilies
1 tsp dried oregano
1/4 tsp salt
1/2 tsp fresh ground pepper
Pre-heat oven to 400. Cook orzo al dente according to package directions.
In a separate pan, combine butter and 1 c. milk over medium heat. Whisk flour with remaining 1/2 c. milk until smooth. Pour milk/flour mixture into pan and stir until milk starts to bubble gently and thicken. Remove pan from heat and stir in shredded cheddar, 1/2 c. feta, olives, tomatoes, oregano, salt and pepper.
Drain the cooked orzo and add to cheese sauce. Mix well. Pour mixture into a greased 8x11 glass baking dish. Sprinkle remaining feta over the top. Bake for 15 minutes until edges are bubbly. Let stand 10 minutes before serving.