Fire Roasted Mac and Cheese with Feta

For 6 servings, Fire Roasted Mac and Cheese with Feta keeps the list centered on orzo pasta, butter and flour. Set aside about 53 minutes.

• Yield 6 servings
• Ready in 53 minutes
• Prep 18 minutes
• Cook 35 minutes

Ingredients

• 1 pound orzo pasta
• 3 tablespoons butter
• 3 tablespoon flour
• 2 1/2 cups milk
• 10 ounces shredded sharp white cheddar cheese
• 4 ounces shredded Monterey Jack cheese
• 3/4 cup feta cheese
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14-ounce) can fire roasted diced tomatoes
• 4 cups baby spinach (roughly chopped)

Instructions

1. Preheat the oven to 400 degrees F. Lightly coat a 9X13-inch pan with cooking spray. Set aside.
2. In a large pot of lightly salted boiling water, cook the orzo pasta until al dente according to package directions. Drain (but don't rinse) and set aside.
3. While the pasta is boiling, prepare the cheese mixture. In a 2- or 3-quart saucepan over medium heat, melt the butter. Whisk in the flour until smooth and let the mixture cook for 1-2 minutes, stirring constantly (this helps get rid of the floury taste).
4. Gradually stir in the milk, whisking constantly, and let it cook at a very gentle simmer for 4-5 minutes until it has thickened considerably.
5. Off the heat, stir in the cheddar and Monterey Jack cheeses, one handful at a time, making sure each addition has melted before adding the next. Stir in 1/2 cup of the feta cheese (it may not melt all the way - that's ok).
6. Stir in the oregano, salt and pepper. Add the undrained diced tomatoes and the spinach. Stir the mixture well to allow the spinach to wilt down a bit.
7. Stir in the cooked orzo. Spread the pasta mixture into the prepared baking dish and sprinkle with remaining 1/4 cup feta cheese. Bake for 15-20 minutes until golden and bubbly.
8. Let sit for 5-10 minutes before serving.

Give it a minute off the heat, then serve it while it is still hot.