Sun-Dried Tomato Macaroni and Cheese
Gluten Free Living – 2017
Sun-Dried Tomato Macaroni and Cheese is a fantastic, savory version of the old classic. I used gluten free flour and elbow macaroni to keep the dish gluten free. Obviously regular flour and macaroni can be substituted if you’re not gluten intolerant. I used sun-dried tomatoes, mushrooms, bell peppers, onions, garlic and red pepper flakes to provide the savory flavor. Because it has so much cream and cheddar cheese, this entree is ooey, gooey and delicious!
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I reconstituted the sun-dried tomatoes in a little hot water before rinsing, draining and then adding to the ingredients I was sauteing. That really bumps up the flavors but it also allows the tomatoes to be soft rather than tough when adding to the recipe. I realize not everyone enjoys savory dishes to the extent I do, so I’ve included instructions to reduce the amount of sun-dried tomatoes if you’re not used to eating them in pasta dishes.
I kept the dish meatless, so it’s perfect for Meatless Mondays, Lent or any other time of the year when you’re trying to cut down on meat. But it’s not short on taste and flavor. The macaroni will absorb a lot of the liquid as it sits out so it’s better not to cut down on the amounts for the sauce.
Macaroni and Cheese has always been one of my favorite dishes. I have a gluten free version, Ranch dressing-Bacon version, cajun version, butternut squash version, and of course, an extra cheesy version! I also have many versions with penne, ziti, etc. You get the idea–we’ve always enjoyed pasta in our home.
If you want this tasty pasta to remain cheesy and gooey, I don’t recommend trying to substitute milk for the half and half and cream, or eliminating part of the cheese. If you’re unsure about how savory using sun-dried tomatoes will make the dish, you can try it with half the amount of tomatoes the first go around or add them in after you’ve made the dis–to your tastebuds delight!
If you’re looking for a different spin on macaroni and cheese then give this recipe a try. If you enjoy the savory flavors of sun-dried tomatoes, mushrooms, bell peppers and garlic, then Sun-Dried Tomato Macaroni and Cheese is a match made in heaven. 🙂
Sun-Dried Tomato Macaroni and Cheese is a delectable, savory version of macaroni and cheese.
This meatless dish is very creamy and cheesy.
This dish has almost smoky flavors from the sun-dried tomatoes. It’s really terrific if you like adding sun-dried tomatoes to casseroles and entrees.
Here’s what I did.
I used these ingredients. I chose to make the dish gluten free by using gluten free elbow macaroni and flour for the sauce.
Soak sun-dried tomatoes in water for about 15-30 minutes to soften tomatoes. Rinse and drain tomatoes. Set aside. While I used a whole package of sun-dried tomatoes because I was trying to use them up, you can reduce the amount by half or less if you don’t enjoy savory dishes as much as I do.
In a large Dutch oven, melt butter. Add green onions, mushrooms, orange bell peppers and garlic. Saute a few minutes until veggies are tender.
Sprinkle veggies with salt, pepper and red pepper flakes.
Add rinsed and drained sun-dried tomatoes. If desired you can use half the amount I used here or stir the reconstituted tomatoes in at the end of making the recipe.
Add gluten free flour and stir to combine.
Add heavy whipping cream a few tablespoonfuls at a time and whisk until all is incorporated.
Add half-and-half a few tablespoonfuls at a time and whisk until incorporated. Allow mixture to cook over medium heat a few minutes to thicken.
Stir in cheddar cheese and cook until cheese melts.
Here the cheese has melted.
Add cooked and drained macaroni.
Stir to combine and heat through.
Sun-Dried Tomato Macaroni and Cheese is ooey, gooey and delicious!
Every bite is mouthwatering.
Here’s the recipe.
SUN-DRIED TOMATO MACARONI AND CHEESE
(My own concoction)
Sun-Dried Tomato Macaroni and Cheese
Equipment
- 1 large stock pot with lid
- 1 colander
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 small bowl
- 1 Dutch oven with lid
Ingredients
- 12 oz. box Ronzoni gluten free elbow macaroni cooked and drained (or you can use regular macaroni)
- 1/3 cup julienne cut sun-dried tomatoes (see note below)
- 8 oz. fresh mushrooms sliced
- 3 green onions sliced
- 1 orange bell pepper seeded and chopped
- 1 clove garlic minced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/8 tsp. red pepper flakes
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup gluten free flour or you can use regular flour
- 1 cup heavy whipping cream
- 3 cups half-and-half
- 3 cups sharp cheddar cheese shredded
Instructions
- Cook noodles and drain in colander.
- Set aside.
- While noodles are cooking empty sun-dried tomatoes into a bowl.
- Cover with hot water and allow the tomatoes to reconstitute.
- Allow tomatoes to steep in hot water about 15-30 minutes.
- Rinse and drain.
- Meanwhile, place butter in a large Dutch oven and heat to medium.
- Add mushrooms, onions, bell pepper and garlic and sauté until veggies are tender.
- Add salt, pepper and red pepper flakes.
- Add drained sun-dried tomatoes and stir to combine.
- Add flour and combine.
- Slowly add heavy whipping cream and half-and-half until mixture is worked in.
- Allow sauce to thicken.
- Stir in cheese, then cooked and drained macaroni.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This is a great entree for Meatless Mondays.
Sun-Dried Tomato Macaroni and Cheese is gluten free but can easily be made without gluten free products if you’re not gluten intolerant.
This dish is cheesy, savory, amazing.
You may also enjoy these delicious recipes!
Chicken Sun-Dried Tomato and Mushroom Pasta
Chicken in Sun-Dried Tomato Basil Sauce
Gluten Free Macaroni and Cheese
Sun-Dried Tomato Macaroni and Cheese
Equipment
- 1 large stock pot with lid
- 1 colander
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 small bowl
- 1 Dutch oven with lid
Ingredients
- 12 oz. box Ronzoni gluten free elbow macaroni cooked and drained (or you can use regular macaroni)
- 1/3 cup julienne cut sun-dried tomatoes (see note below)
- 8 oz. fresh mushrooms sliced
- 3 green onions sliced
- 1 orange bell pepper seeded and chopped
- 1 clove garlic minced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/8 tsp. red pepper flakes
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup gluten free flour or you can use regular flour
- 1 cup heavy whipping cream
- 3 cups half-and-half
- 3 cups sharp cheddar cheese shredded
Instructions
- Cook noodles and drain in colander.
- Set aside.
- While noodles are cooking empty sun-dried tomatoes into a bowl.
- Cover with hot water and allow the tomatoes to reconstitute.
- Allow tomatoes to steep in hot water about 15-30 minutes.
- Rinse and drain.
- Meanwhile, place butter in a large Dutch oven and heat to medium.
- Add mushrooms, onions, bell pepper and garlic and sauté until veggies are tender.
- Add salt, pepper and red pepper flakes.
- Add drained sun-dried tomatoes and stir to combine.
- Add flour and combine.
- Slowly add heavy whipping cream and half-and-half until mixture is worked in.
- Allow sauce to thicken.
- Stir in cheese, then cooked and drained macaroni.