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Feta and Caper Macaroni and Cheese

25 Apr

 This dish came together in under half an hour and was oozing with creamy, cheese-y deliciousness.  The capers added a salty little bite that made this dish absolutely addictive.  If you’re really strapped for time, simply toss the noodles with the cheese sauce and serve immediately.

Feta and Caper Macaroni and Cheese

1 cup whole wheat elbow noodles, cooked al dente according to package instructions

1 1/2 tbs. unsalted butter

1 roma tomato, diced

2 whole marinated garlic cloves, chopped

1 tbs. capers

1 1/2 tbs. all-natural, whole wheat flour

3 tbs. plain Greek yogurt

1/2 cup very hot water

1 cup feta, crumbled

1/2 tsp. crushed red pepper flakes

1/2 tsp. sumac

Freshly cracked black pepper

1/4 cup sunflower seeds, finely ground

Non-stick cooking spray

Preheat oven to 350°.

Melt butter in a medium saucepan over medium heat.  Add tomatoes, garlic, and capers and sauté until fragrant, 1-2 minutes.  Add flour and whisk to combine with butter and coat vegetables.  Season with crushed red pepper flakes and sumac.

Combine plain Greek yogurt and very hot water.

While whisking, combine yogurt/water mixture with flour-coated vegetables, stirring until thickened.  Add feta cheese in small batches and whisk until mostly smooth.

Add noodles and toss to coat with sauce.  Transfer to an oven safe bowl and top with ground seeds.  Spray with non-stick spray and bake 20 minutes until golden brown and bubbling.

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