Sun-Dried Tomato Macaroni and Cheese

🧂 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

• 1 Cook noodles and drain in colander.
• 2 Set aside.
• 3 While noodles are cooking empty sun-dried tomatoes into a bowl.
• 4 Cover with hot water and allow the tomatoes to reconstitute.
• 5 Allow tomatoes to steep in hot water about 15-30 minutes.
• 6 Rinse and drain.
• 7 Meanwhile, place butter in a large Dutch oven and heat to medium.
• 8 Add mushrooms, onions, bell pepper and garlic and sauté until veggies are
  tender.
• 9 Add salt, pepper and red pepper flakes.
• 10 Add drained sun-dried tomatoes and stir to combine.
• 11 Add flour and combine.
• 12 Slowly add heavy whipping cream and half-and-half until mixture is worked in.
• 13 Allow sauce to thicken.
• 14 Stir in cheese, then cooked and drained macaroni.

Nutrition Info