Sun-Dried Tomato Macaroni and Cheese
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.
Ingredients
- 12 oz. box Ronzoni gluten free elbow macaroni cooked and drained
- 1.75 oz. pkg. 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. pepper
- 1/8 tsp. red pepper flakes
- 1 stick unsalted butter (1/2 cup)
- 1/2 cup gluten free flour
- 1 cup heavy whipping cream
- 3 cups half-and-half
- 3 cups sharp cheddar cheese shredded
Instructions
- Cook noodles and drain.
- 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: You can reduce the amount of sun-dried tomatoes to about 1/4 to 1/3 cup if you prefer a lightly seasoned flavor.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 579kcalCarbohydrates: 27gProtein: 14gFat: 45gSaturated Fat: 26gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 4gCholesterol: 128mgSodium: 570mgPotassium: 129mgFiber: 3gSugar: 8gVitamin A: 1700IUVitamin C: 24.8mgCalcium: 470mgIron: 1.3mg
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