Fontina and provolone cheeses, plus black olives add a Mediterranean twist to this rich and inviting macaroni and cheese casserole.

Mediterranean Macaroni and Cheese

3 cups (12 ounces) elbow macaroni
3 tablespoons butter
1/4 cup white onion, finely diced
3 tablespoons all-purpose flour
2 cups warm milk
1/2 teaspoon ground white pepper
1 tablespoon prepared mustard
1 1/2 cups (6 ounces) Fontina Cheese, shredded
1 1/2 cups (6 ounces) Provolone Cheese, shredded

1 (2.25-ounce) can sliced black olives, drained
1 tablespoon minced fresh flat leaf parsley

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to the package instructions, or until al dente. Drain, rinse, and set aside.
3. Melt butter in large saucepan, add onion and sauté for 2 minutes or until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute.
4. Whisk the milk into butter-and-flour mixture. Bring to simmer and cook, stirring constantly, until sauce thickens.
5. Reduce to low heat and add pepper and mustard.
6. Mix the Fontina and Provolone Cheeses. Stir 2 1/2 cups of the cheeses into the sauce.
7. Add cooked macaroni and sliced olives to cheese sauce, and mix well.
8. Place macaroni mixture in buttered, oven-proof, 9 x 9-inch dish. Sprinkle with remaining 1/2 cups of cheese.
9. Bake for 30 minutes or until top is golden brown. Sprinkle the surface with parsley just before serving.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.