Mac and Cheese with Ripe Olives

Lunch, Vegetarian | March 7, 2019 pinterest share image

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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.


  • 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


  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.
Makes 6 servings
Prep time: 15 minutes
Cook time: 25 minutes


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