Mediterranean Mac and Cheese

Nothing is more comforting than a cheesy dish of Mac and Cheese. For my version I infuse sharp white cheddar with feta, basil, and oregano, making for a much more grown-up take on this comfort classic.

Makes 6 servings

1 pound elbow macaroni
4 cups milk
¼ cup unsalted butter
¼ cup all-purpose flour
4 cups grated white cheddar cheese
2 cups crumbled feta cheese
1 teaspoon kosher or sea salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 tablespoon plus 1 teaspoon chopped fresh oregano
½ cup fresh basil leaves, chopped
2 plum tomatoes, thinly sliced
1 tablespoon extra virgin olive oil.

Heat oven to 375° F. Bring a large pot of salted water to a boil and cook macaroni until al dente, about 6 to 8 minutes. Drain well and set aside.

Meanwhile, heat milk in a small saucepan over medium heat until just simmering, set aside. Melt butter in a large pot, then continually whisk in the flour and cook over medium heat for 3 minutes, until the mixture bubbles and turns golden brown. While whisking, add the hot milk and bring to a simmer until thickened and smooth (creating a béchamel sauce). Remove from heat and add cheddar and feta cheeses, as well as salt, black pepper, and crushed red pepper. Stir well to combine. Stir in the cooked macaroni, 1 tablespoon of oregano and the basil, making sure to coat the pasta evenly. Pour into a 3-quart baking dish and arrange tomato slices over the top. Drizzle with olive oil and garnish with remaining oregano. Bake for 30 to 35 minutes, or until the sauce bubbles and the macaroni is browned on top.