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Homemade Mac & Cheese with Sun-Dried Tomatoes photo

Mac & Cheese with Sun-Dried Tomatoes

This Mac & Cheese with Sun-Dried Tomatoes is creamy, flavorful, and a wholesome twist on a classic favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Mac & Cheese:
  • 2.5 cups whole wheat macaroni shells
  • 12 ounces cheddar cheese cut into 1-inch cubes
  • 1.5 cups skim milk
  • 3 teaspoons Dijon mustard
  • 1 large egg slightly whipped
  • 1 large egg white slightly whipped
  • 10 sun-dried tomatoes packed in olive oil, diced
  • 0.5 cup fat-free plain Greek yogurt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon kosher salt
  • 0.25 cup almonds minced with skin for garnish (optional)

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk
  • Baking dish
  • Oven

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.