italian macaroni and cheese
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You've got to try this new macaroni and cheese recipe! It's filled with sun dried tomatoes and basil. One bite and your tastebuds will love the flavor of Italy.
yield
6 serving(s)
prep time
5 Min
cook time
35 Min
method
Bake
Ingredients For italian macaroni and cheese
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2 cchopped sun dried tomatoes, divided
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2 cshredded Parmesan cheese, divided
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8 ozlarge elbow macaroni
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1 crefrigerated basil pesto
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5 Tbspmargarine
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5 Tbspall purpose flour
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3 cmilk
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4 Tbspcream cheese, softened
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1 cshredded colby jack cheese
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1 cshredded sharp cheddar cheese
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2 tspchopped fresh basil
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3/4 cgrated Parmesan cheese
How To Make italian macaroni and cheese
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1Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish. Add 1 cup chopped sun dried tomatoes and 1 cup shredded Parmesan cheese; mix well.
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2Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 - 10 minutes or until al dente; drain. Transfer macaroni into large bowl, add basil pesto, and mix together until blended. Set aside.
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3In a medium saucepan, melt margarine and stir in flour to make a roux. Cook 3 minutes, stirring constantly, then whisk in milk. Bring to a boil, then reduce heat and simmer. Mix in cream cheese and remaining chopped sun dried tomatoes and stir frequently until the sauce is thickens.
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4Remove from heat and stir in colby jack, sharp cheddar, remaining Parmesan cheese and the basil. Combine pesto macaroni mixture and stir well.
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5Pour into a prepared baking dish. Cover with aluminum foil. Bake in preheated oven for 35 minutes. Remove the foil, sprinkle with grated Parmesan cheese. Return to the oven for 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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