Macaroni with Four Cheeses

            Macaroni with Four Cheeses
The ingredients for this mac-n-cheese work well together, and if you get it right, the final product is delicious. 

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                      Ingredients 
Original recipe makes 6 servingsChange Servings
 1 (16 ounce) package macaroni
 1 (8 ounce) package feta cheese, cut into small cubes
 8 ounces halloumi cheese, cut into cubes
 2 tablespoons sunflower seed oil
 1 onion, chopped
 1 clove garlic, chopped
 4 tomatoes, peeled and shredded
 1 teaspoon dried mint
 ground black pepper to taste
 1 (8 ounce) package cream cheese, softened
 1 cup grated Edam cheese

                              Instruction

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Pour macaroni into prepared baking dish. Stir feta cheese and halloumi cheese into the macaroni.
Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes, mint, and ground black pepper; continue to cook and stir until the tomato softens, about 3 minutes. Melt the cream cheese into the tomato mixture; pour over macaroni mixture and stir to coat. Sprinkle Edam cheese evenly over the macaroni mixture.
Bake in the preheated oven until the top is bubbling, about 20 minutes.