Mac and Cheese with Ripe Olives


  • 25 minutes
  • 24

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.


Nutrition

  • Calories312
  • Fat19g
  • Protein15g
  • Cholesterol46mg
  • Total Carbs20g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.


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