A rich and velvety take on the beloved mac & cheese, this Creamy Sun-Dried Tomato Mac & Cheese combines the comforting essence of melted cheese with the bold, tangy flavor of sun-dried tomatoes. Enhanced with a touch of garlic and finished with fresh herbs, this dish delivers a gourmet twist that’s both satisfying and memorable.
Why You’ll Love This Recipe
This recipe brings together the creamy indulgence of traditional mac & cheese and the unique flavor of sun-dried tomatoes, creating a perfectly balanced dish. Whether you’re serving it as a main course or a luxurious side, it’s a great way to elevate an everyday meal. Plus, it’s easy to customize with different cheeses or plant-based options, making it a versatile choice for weeknight dinners or casual entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 oz rotini or elbow macaroni
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 2 tbsp all-purpose flour
- 2 cups unsweetened plant milk (or regular milk)
- 1 cup shredded mozzarella cheese
- 1/2 cup sharp cheddar cheese
- 1/4 cup cream cheese
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic for 1 minute until fragrant.
- Add chopped sun-dried tomatoes and cook for another minute.
- Sprinkle in flour and stir continuously for 1 minute to form a roux.
- Slowly whisk in the plant milk until smooth and creamy.
- Reduce heat and stir in mozzarella, cheddar, and cream cheese until fully melted and incorporated.
- Add smoked paprika, black pepper, and salt. Stir to combine.
- Toss in the cooked pasta and mix until fully coated in the creamy sauce.
- Garnish with fresh parsley and additional sun-dried tomatoes if desired.
Servings and timing
This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Add protein: Stir in cooked chicken, crispy bacon, or plant-based sausage for added substance.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Go vegan: Use dairy-free cheeses and vegan cream cheese, and stick with plant milk.
- Try different pasta: Penne, fusilli, or shells also work well.
- Boost the vegetables: Add sautéed spinach, mushrooms, or roasted red peppers for extra flavor and nutrition.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of milk to restore creaminess, or microwave in 30-second intervals, stirring between each, until heated through. Avoid freezing, as the sauce may separate upon thawing.
FAQs
What type of sun-dried tomatoes should I use?
Use oil-packed sun-dried tomatoes for the best texture and flavor. Be sure to drain the excess oil before chopping.
Can I make this recipe gluten-free?
Yes, substitute gluten-free pasta and use a gluten-free flour blend in place of all-purpose flour.
Is it possible to make this dish ahead of time?
Yes, you can prepare it up to a day ahead. Store it in the refrigerator and reheat before serving.
Can I bake this mac & cheese?
Absolutely. Transfer the finished dish to a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F (190°C) for 15–20 minutes.
What is the best cheese combination for this dish?
Mozzarella for creaminess, cheddar for sharpness, and cream cheese for richness create a balanced, flavorful sauce.
How do I make the sauce extra smooth?
Whisk continuously while adding the milk to the roux, and make sure the cheeses are fully melted and incorporated before adding the pasta.
What can I use instead of cream cheese?
You can substitute with mascarpone or an extra 1/4 cup of shredded cheese for a similar creamy texture.
Does this dish work as a side or a main?
Both. It’s hearty enough to be a main dish but also works beautifully alongside grilled meats or vegetables.
How do I keep the cheese from clumping?
Add the cheese slowly and stir constantly over low heat to ensure it melts evenly.
Can I freeze the leftovers?
Freezing is not recommended, as the texture of the cheese sauce may become grainy when reheated.
Conclusion
Creamy Sun-Dried Tomato Mac & Cheese is a comforting and flavorful dish that transforms a familiar classic into something truly special. With simple ingredients and a gourmet edge, it’s the perfect addition to your dinner rotation. Whether enjoyed as a main course or a side, this recipe promises satisfaction in every bite.
Print
Creamy Sun-Dried Tomato Mac & Cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and velvety mac & cheese dish infused with sun-dried tomatoes, garlic, and a blend of cheeses. This gourmet twist on a comfort classic offers creamy texture and tangy sweetness, perfect for weeknight dinners or casual gatherings.
Ingredients
- 12 oz rotini or elbow macaroni
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 2 tbsp all-purpose flour
- 2 cups unsweetened plant milk (or regular milk)
- 1 cup shredded mozzarella cheese
- 1/2 cup sharp cheddar cheese
- 1/4 cup cream cheese
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic for 1 minute until fragrant.
- Add chopped sun-dried tomatoes and cook for another minute.
- Sprinkle in flour and stir continuously for 1 minute to form a roux.
- Slowly whisk in the plant milk until smooth and creamy.
- Reduce heat and stir in mozzarella, cheddar, and cream cheese until fully melted and incorporated.
- Add smoked paprika, black pepper, and salt. Stir to combine.
- Toss in the cooked pasta and mix until fully coated in the creamy sauce.
- Garnish with fresh parsley and additional sun-dried tomatoes if desired.
Notes
- Use oil-packed sun-dried tomatoes for maximum flavor.
- You can substitute regular milk for plant milk based on dietary preference.
- Adjust the cheese quantities to taste for a stronger or milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
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