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Sun-Dried Tomato Macaroni and Cheese | Can't Stay Out of the Kitchen | this amazing #cheesy #Mac&Cheese recipe adds savory goodness from #mushrooms, bell peppers & #sundriedtomatoes. Great #pasta entree for #MeatlessMondays. I used #glutenfree #macaroni.

Sun-Dried Tomato Macaroni and Cheese

Teresa Ambra
This savory version of macaroni and cheese includes sun-dried tomatoes, mushrooms, green onions, bell peppers & garlic. It's totally cheesy, creamy and delicious. Great for a Meatless Monday entree.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Pasta
Cuisine Italian
Servings 8
Calories 691 kcal

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

NOTE: While I used more sun-dried tomatoes, this amount will give the flavor needed for the recipe.
 
NOTE: You can use regular flour and regular pasta, if desired.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 691kcalCarbohydrates: 47gProtein: 20gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 138mgSodium: 613mgPotassium: 482mgFiber: 3gSugar: 8gVitamin A: 2113IUVitamin C: 23mgCalcium: 437mgIron: 2mg
Keyword macaroni and cheese, pasta
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