When Bart saw the pictures of this, he said, “I ate this and really loved it. But these pictures wouldn’t make me want to eat that.”
I have a hard time photographing casserole-type dishes. What can I say?
I promise, this was really, really, really, super good. Seriously. Ignore my lousy photo and make this.
Fire-Roasted Mac & Cheese with Feta
(adapted from Eat Live Run)
1 1/2 cups uncooked orzo pasta
1 1/2 tbsp butter
1 1/2 tbsp flour
2 cups milk
10 ounces shredded white cheddar cheese
3/4 cup + 1/2 cup feta cheese
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 14-ounce can canned fire roasted diced tomatoes
3 cups baby spinach, roughly chopped
Preheat oven to 400 degrees.
Cook orzo in a pot of boiling water until al dente. Drain and set aside.
In a heavy saucepan over medium heat, melt the butter. Whisk in the flour until smooth and let cook for thirty seconds.
Add 1 1/2 cups of milk, 1/2 a cup at a time, whisking between additions until smooth. Cook for five minutes, whisking frequently. It will thicken up a lot.
Add the cheddar and 3/4 cup feta, and stir until the cheese is melted.
Add salt, pepper and oregano followed by the last 1/2 cup of milk, the diced tomatoes (don’t drain them!) and chopped spinach. Stir well (the spinach will wilt down), then add the orzo.
Stir to combine, then pour into a baking dish and top with remaining feta cheese.
Bake for 15 minutes, until cheese is slightly bubbly and brown on top.
Let stand for a few minutes before serving.