We took a cruise at the end of February thinking we could come back to maybe a warm March. Boy was I wrong! Oh well, at least I ate like an absolute queen on this cruise. We had a beef tenderloin one night that was to die for and then on the last night of the cruise we had a lasagna that was SO rich and SO decadent I could barely eat half of it. I wish I could have brought it home with me!
It was a much needed weekend away with great friends and great weather and as much as I wish I was still in the sun with a cocktail in my hand, I am happy to be home and to have some snuggles from my pups. I’ve been binge eating vegetables (I know, who am I?) since I got back, but I have to tell you lately I am in the mood for pasta. I made this feta cheese sauce to pour over some grilled chicken last week and couldn’t stop thinking about how good it would be with some pasta. I made this feta mac and cheese with some ingredients I had in my pantry and I have to say it may end up being one of my new favorites! The feta cheese sauce is also great on meat and you can store it in the fridge and reheat it with a little extra milk or broth to get the creamy consistency even on day two.
Feta Mac and Cheese Recipe
8 oz. cavatappi pasta (half a box)
2 Tablespoons unsalted butter
2 Tablespoons flour
1-1/2 cup whole milk
6 oz. feta cheese
Zest from one lemon
Juice from half a lemon (about 2 tablespoons)
2 pinches of salt
1/2 teaspoon black pepper
Kalamata olives (about 10)
Sun dried tomatoes (about 5)
Fresh basil leaves (about 3-4 big leaves)
Boil your pasta according to the directions on the box. Drain.
White your pasta is boiling you can get your olives cut in half, your tomatoes cut into small pieces, your basil chopped and your lemon zested!
In the same pan once you drain your pasta into a colander, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. Cook until bubbly, but not brown. About 1 minute.
Pour in your whole milk and stir on medium heat until the mixture thickens into a sauce consistency. About 5 minutes.
Stir in your feta and melt until creamy. There will still be some lumps of feta and you want that! The chunks of cheese are delicious in the finished pasta. Once the sauce is creamy, add your lemon zest, lemon juice, salt and pepper.
Add your pasta back into the pan with the sauce and stir to combine. Mix in your sun dried tomatoes, olives and the chopped basil. Serve while it’s nice and hot.
- 8 oz. cavatappi pasta (half a box)
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 1-1/2 cup whole milk
- 6 oz. feta cheese
- Zest from one lemon
- 2 Tablespoons fresh lemon juice
- 2 pinches of salt
- 1/2 teaspoon black pepper
- 10 Kalamata olives - halved
- 5 sun dried tomatoes
- 3-4 fresh basil leaves - chopped
- Boil your pasta according to the directions on the box. Drain and set aside.
- Cut olives in half, chop sun dried tomatoes and basil. Zest your lemon. Set aside.
- In the now empty pasta pan, melt butter and then whisk in flour.
- Cook until bubbly, but not brown. About 1 minute.
- Pour in milk and stir continuously on medium heat for 5 minutes, until creamy and thick.
- Add feta and cook until melted. There will still be some chunks.
- Stir in lemon zest, lemon juice, salt and pepper.
- Add drained pasta to the sauce and stir in olives, tomatoes, and basil.