Mac & Cheese with Sun-Dried Tomatoes
If you’re looking for comfort food that’s both creamy and packed with flavor, look no further than this Mac & Cheese with Sun-Dried Tomatoes. This dish takes the classic macaroni and cheese to a whole new level by incorporating the rich, tangy taste of sun-dried tomatoes and a hint of spice. Not only is it satisfying, but it’s also made with whole wheat macaroni and lighter ingredient options, making it a deliciously wholesome choice for any meal. Perfect for family dinners or cozy nights in, this recipe will quickly become a favorite in your household.
Why This Recipe Works
This Mac & Cheese with Sun-Dried Tomatoes is a standout for several reasons. First, the whole wheat macaroni adds a nutty flavor and provides more fiber than traditional pasta. The combination of cheddar cheese, Greek yogurt, and eggs creates a creamy base that binds everything together beautifully. The sun-dried tomatoes introduce a burst of umami and a touch of sweetness, while the Dijon mustard elevates the flavor profile with its subtle tang. Finally, the spices add depth, making each bite a little more exciting. This recipe is not just a meal; it’s an experience!
What Goes Into Mac & Cheese with Sun-Dried Tomatoes
To create this delectable dish, gather the following ingredients:
- 2 ½ cups whole wheat macaroni shells
- 12 ounces cheddar cheese, cut into 1-inch cubes
- 1 ½ cups skim milk
- 3 teaspoons Dijon mustard
- 1 large egg, slightly whipped
- 1 egg white, slightly whipped
- 10 sun-dried tomatoes, packed in olive oil, diced
- ½ cup fat-free plain Greek yogurt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ cup almonds, minced with skin for garnish (optional)
Before You Start: Equipment
Make sure you have the following equipment handy:
- Large pot – for boiling the pasta
- Colander – for draining the pasta
- Mixing bowl – for combining the ingredients
- Whisk – for beating the eggs and mixing the sauce
- Baking dish – to hold the final mac and cheese mixture
- Oven – for baking the mac and cheese
Mac & Cheese with Sun-Dried Tomatoes: Step-by-Step Guide
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the whole wheat macaroni shells and cook according to the package instructions until al dente. Drain the pasta in a colander and set it aside.
Step 2: Prepare the Cheese Sauce
In a mixing bowl, combine the skim milk, Dijon mustard, slightly whipped egg, and slightly whipped egg white. Whisk until well blended. Stir in the diced sun-dried tomatoes, Greek yogurt, black pepper, cayenne pepper, and kosher salt until everything is evenly mixed.
Step 3: Combine Pasta and Sauce
In the large pot, combine the cooked macaroni with the cheese sauce mixture. Gently fold everything together until the pasta is well coated with the sauce.
Step 4: Add the Cheese
Fold in the cheddar cheese cubes, ensuring they are evenly distributed throughout the pasta mixture. The heat from the pasta will start to melt the cheese, creating a creamy texture.
Step 5: Bake the Dish
Preheat your oven to 350°F (175°C). Pour the mac and cheese mixture into a greased baking dish. If desired, sprinkle the minced almonds on top for added crunch. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden on top.
Step 6: Serve and Enjoy
Once baked, remove from the oven and let it sit for a few minutes before serving. This Mac & Cheese with Sun-Dried Tomatoes is perfect as a main dish or paired with a fresh salad!
Smart Substitutions
If you’re looking to customize this recipe, consider these smart substitutions:
- For a vegan version, substitute the cheddar cheese with a plant-based cheese alternative and use a flax egg in place of the real eggs.
- For extra protein, add cooked chicken, turkey, or chickpeas to the pasta mixture.
- Swap the Greek yogurt for a dairy-free yogurt for a lactose-free option.
- Use different types of pasta such as penne or fusilli if you prefer a different shape.
What Could Go Wrong
There are a few common pitfalls to avoid while making this dish:
- Overcooking the pasta – Make sure to cook it al dente, as it will continue to cook in the oven.
- Not blending the cheese sauce – Ensure that the sauce is well combined; otherwise, you may end up with uneven flavors.
- Using too much salt – Taste as you go to avoid an overly salty dish.
- Forgetting to grease the baking dish – This can lead to the mac and cheese sticking and becoming difficult to serve.
How to Store & Reheat
If you happen to have leftovers (which is often rare!), here’s how to store and reheat your Mac & Cheese with Sun-Dried Tomatoes:
Allow the mac and cheese to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave or warm it in the oven at 350°F (175°C) until heated through. You may want to add a splash of milk to restore some creaminess during reheating.
Handy Q&A
Can I make this recipe ahead of time?
Absolutely! You can prepare the mac and cheese mixture a day in advance, cover it, and refrigerate it. Just bake it when you’re ready to serve.
Can I freeze Mac & Cheese with Sun-Dried Tomatoes?
Yes, you can freeze it! Just make sure it’s in an airtight container. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
What can I serve with this dish?
This mac and cheese pairs wonderfully with a simple green salad or roasted vegetables for a complete meal.
Can I use other types of cheese?
Yes! Feel free to experiment with other cheeses like mozzarella, gouda, or even a sprinkle of parmesan for a different flavor profile.
You Might Also Like
- Creamy Spinach and Artichoke Dip
- Classic Baked Ziti
- Vegetable Lasagna
- Savory Quinoa and Black Bean Bowl
The Takeaway
This Mac & Cheese with Sun-Dried Tomatoes is more than just a side dish; it’s a hearty meal that satisfies the soul. Combining wholesome ingredients with a twist on a classic allows you to indulge without the guilt. Whether you’re cooking for yourself or feeding a crowd, this recipe is sure to impress. So grab your ingredients and let’s make some magic in the kitchen!
Mac & Cheese with Sun-Dried Tomatoes
Ingredients
Equipment
Method
- Step 1: Begin by bringing a large pot of salted water to a boil. Add the whole wheat macaroni shells and cook according to the package instructions until al dente. Drain the pasta in a colander and set it aside.
- Step 2: In a mixing bowl, combine the skim milk, Dijon mustard, slightly whipped egg, and slightly whipped egg white. Whisk until well blended. Stir in the diced sun-dried tomatoes, Greek yogurt, black pepper, cayenne pepper, and kosher salt until everything is evenly mixed.
- Step 3: In the large pot, combine the cooked macaroni with the cheese sauce mixture. Gently fold everything together until the pasta is well coated with the sauce.
- Step 4: Fold in the cheddar cheese cubes, ensuring they are evenly distributed throughout the pasta mixture. The heat from the pasta will start to melt the cheese, creating a creamy texture.
- Step 5: Preheat your oven to 350°F (175°C). Pour the mac and cheese mixture into a greased baking dish. If desired, sprinkle the minced almonds on top for added crunch. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden on top.
- Step 6: Once baked, remove from the oven and let it sit for a few minutes before serving. This Mac & Cheese with Sun-Dried Tomatoes is perfect as a main dish or paired with a fresh salad!
Notes
- For a vegan option, use plant-based cheese and a flax egg.
- To add protein, mix in cooked chicken, turkey, or chickpeas.
- Store leftovers in an airtight container for up to 3 days.
