Goat Cheese, Roasted Red Pepper & Kalamata Olive Mac 'n Cheese

1 lb pasta, your choice

• 6 Tbs butter
• 6 Tbs flour
• 2 cloves garlic, minced
• 3 cups milk
• 1/4 tsp pepper
• 1 tsp oregano
• 8oz goat cheese
• 3 large roasted red peppers, cut into bite sized pieces
• 1/4 cup kalamata olives, pitted and coarsely chopped
• 15oz can artichoke hearts, drained and quartered
• 1/2 cup feta, crumbled
• 1 cup mozzarella, grated

1) Start cooking the pasta as directed on the package.

2) Melt the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.

3) Mix in the flour and garlic and let simmer until it returns to a light golden brown.

4) Mix in the milk, pepper, oregano and goat cheese and heat until the goat cheese has melted and the sauce has thickened.

5) Mix the pasta, sauce, roasted red peppers, kalamata olives, artichoke hearts and feta and pour the mixture into a baking dish.

6) Sprinkle the mozzarella on top.

7) Bake in a preheated 350F oven until golden brown on the top and bubbling on the sides, about 30-40 minutes.

Review:  I didn't realize this needed to be baked, until I was on step five.  Oops.  So, dinner was served a little later than expected.  But, it was worth it!  This was incredibly yummy and filling.  And, we had more cheeses than expected.  It's difficult to find shredded mozzarella here, and what can be found is a mix.  So, this was mozzarella, parmesan and smoked provolone on top.  Yum!  And, the sauce looks brown because I used whole wheat flour.  That always leads to an odd appearance, but is healthier!

Adapted from:

http://www.closetcooking.com/2011/04/goat-cheese-roasted-red-pepper-and.html