Mac and Cheese with Ripe Olives

Mac and Cheese with Ripe Olives

The ultimate gooey comfort food. This creamy, baked mac n' cheese uses sharp cheddar and black olives for a delicious kid-friendly weeknight pasta dinner.

  • prep
  • cook
  • 6 servings


  • 2 cups (7 oz.) multigrain or whole wheat elbow macaroni pasta

  • 2 tablespoons canola or vegetable oil

  • 2 tablespoons all-purpose flour

  • 2-1/2 cups 1% lowfat milk

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

  • 1 (2.25 oz.) can Lindsay® Sliced Ripe Pitted Olives, drained

  • 1/2 cup packaged 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 medium saucepan over medium heat. Add flour; cook 30 seconds stirring constantly. Stir in milk; bring to a boil. Simmer 1 to 2 minutes or until sauce thickens slightly, stirring frequently.

  4. Remove from heat; stir in 1-1/2 cups of the cheese until melted. Stir in drained pasta and olives; mix well.

  5. Transfer to an 8 or 9-inch glass baking dish coated with cooking spray. Bake 15 minutes.

  6. Combine remaining 1/2 cup cheese and bread crumbs; sprinkle over pasta mixture. Bake 8 to 10 minutes or until bubbly.


  • 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.