Recipe: mediterranean mac and cheese

Continuing my quest for delicious meatless recipes, this is an extraordinary take on the mac and cheese variety:  I'm usually the type to go for sausage/pepperoni additions, but here I have converted to this plethora of (grilled) vegetables - the addition of many layers of cheese only makes me happier!

Mediterranean mac and cheese

adapted from Closet Cooking

700g cooked penne (about 300g dry)

3 tbsp butter

3 tbsp flour

1 clove garlic, mashed

400ml milk

100g cheddar, crumbled

oregano / pepper according to taste (no salt because of all the cheeses)

80g roasted red peppers, chopped

60g pitted olives, chopped

160g artichoke hearts, chopped

60g feta, crumbled

6 slices mozzarella

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Preheat oven at 180 degrees C.

Make the sauce:  in a saucepan over medium heat, lightly brown the butter.  Add flour and garlic and stir until golden brown.  While stirring, add the milk little by little.  Add cheddar and oregano and pepper.  Add the vegetables and feta and stir everything so that the sauce is really smooth.  Add then the pasta and take your time to cover everything with the sauce... 

Pour into a oven dish and cover with the mozzarella slices.  Bake for about 30 minutes, but take care the top does not brown too much.  Believe me, it smells and tastes super delicious!