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

Units Scale

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)

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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