So, has it ever happened that you dream about a recipe and the reminisces of it stay till you are wide awake in the morning? I dreamt about mac ‘n’ cheese last night – the goo-ey, creamy and smooth type with the right about of milk and cheese sauce to coat the pasta and then baked with a golden brown breadcrumb topping!
Clearly it was an indication from the universe that I should indulged myself with it and share with you. One thing was clear in my mind. It will be no ordinary version and it has to be tangy and sweet. After mulling over all Sunday morning, I zeroed in on adding finely chopped sun dried tomatoes and am so glad I did. What a lovely difference it made. Spinach gives color and these two are added to the milk & cheese sauce, the outcome was truly drool worthy.
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Creamy Sun Dried Tomato and Spinach Mac ‘n’ Cheese
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Elevated mac & cheese gets a boost from sun-dried tomatoes and spinach. A simple weeknight dinner with gourmet flair.
Ingredients
- 4 oz (100 gms) macaroni pasta
- 1.5 cups (355 ml) milk
- 1 tbsp all purpose flour
- salt and pepper
- 1 cups (237 ml) grated cheese
- 0.25 cups (60 ml) chopped sun dried tomatoes
- 0.5 cups (118 ml) chopped spinach
- 0.5 cups (118 ml) breadcrumbs
- 0.5 tbsp oil
- 1 bay leaf
- 2 tbsp butter
Instructions
- Cook macaroni in salted water 1 to 2 minutes less than package directions, until al dente. Drain and rinse with cold water. Set aside.
- Heat 1 tbsp oil and add breadcrumbs. Sauté for 1 to 2 minutes, then transfer to a bowl.
- Heat milk with a bay leaf until it bubbles. Let stand for a few minutes.
- Melt butter until it foams, then add flour. Cook for 3 to 4 minutes on medium heat, until light golden brown.
- Whisk in milk (without bay leaf), 1/4 cup at a time, until smooth. Season with salt and pepper. Stir in cheese until creamy.
- Add spinach and sun-dried tomatoes. Mix well. Add macaroni and toss gently.
- Preheat oven to 400°F (200°C). Grease a baking pan.
- Transfer macaroni and cheese to the baking pan.
- Top with breadcrumbs and bake for 13 to 15 minutes, until crumbs are brown.
- Let stand for 1 minute before serving.
Notes
- For a richer flavor, use a blend of cheeses like Gruyère and Parmesan.
- If you don’t have sun-dried tomatoes, you can substitute 1/4 cup of chopped roasted red peppers.
- To make this ahead, assemble the mac & cheese in the baking dish, cover, and refrigerate for up to 24 hours. Add an extra 5 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
Can I use dried sun-dried tomatoes instead of the oil-packed kind?
You can, but rehydrate them in warm water for about 20 minutes first. Oil-packed tomatoes are softer and have more concentrated flavor, which works better in a creamy sauce.
How do I keep the mac and cheese from getting grainy or separating?
Use full-fat dairy and add the cheese off the heat or over very low heat. High temperatures cause the proteins in cheese to seize and turn grainy rather than melting smoothly into the sauce.
When should I add the spinach so it doesn’t turn to mush?
Stir the spinach in at the very end, after removing the pan from heat. The residual warmth wilts it in under a minute while keeping it bright and tender rather than overcooked.
