Mac and Cheese with Ripe Olives

Ingredients You Need

• 8 cups (28 oz.) multigrain or whole wheat elbow macaroni pasta

• 1/2 cup canola or vegetable oil

• 1/2 cup all-purpose flour

• 2-1/2 quarts (10 cups) 1% low-fat milk

• 8 cups (2 lbs.) shredded sharp Cheddar cheese, divided

• 2 cups Lindsay® Sliced California Ripe Olives

• 2 cups panko bread crumbs or toasted fresh bread crumbs

Cooking Directions

1. Heat oven to 350°F.

2. Cook pasta according to package directions omitting salt.

3. Meanwhile, heat oil in a large saucepan over medium heat. Add flour; cook 1 minute, stirring constantly.

4. Stir in milk; bring to a boil. Simmer 2 to 3 minutes or until sauce thickens slightly, stirring frequently.

5. Remove from heat; stir in 6 cups of the cheese until melted.

6. Stir in drained pasta and olives; mix well.

7. Transfer to a greased half hotel pan. Bake 15 minutes.

8. Combine remaining 2 cups cheese and bread crumbs; sprinkle over pasta mixture.

9. Bake 8 to 10 minutes or until bubbly.