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Sun-Dried Tomato Mac and Cheese
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Sun-Dried Tomato Mac and Cheese

35 minServes 4Nutri-Score C€€
from @justine_snacks4 imports0 cooked
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what you need

Ingredients

4 people
  • macaroniGrains350 g
  • sun-dried tomatoes in oil (one whole can, oil reserved)Pantry280 g
  • olive oil (from the sun-dried tomato jar)Pantry30 ml
  • flourPantry30 g
  • milk (added gradually)Dairy500 ml
  • basil (dried, plus fresh leaves to finish)Produce10 g
  • oregano (dried)Spices3 g
  • thyme (dried)Spices3 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • parmesan (grated)Dairy150 g

per serving

Nutrition

544kcal

Carbs
75 g
Proteins
19 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Whisk
  • Colander

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the macaroni until al dente, then drain.
    Step 1

  2. Make the sun-dried tomato olive oil béchamel

    • Heat the oil from the jar of sun-dried tomatoes in a saucepan.
    • Add the flour and cook briefly to form a roux.
    • Pour in the milk gradually, whisking constantly, until the sauce is thick and creamy.
    Step 2

  3. Season the sauce

    • Stir in the basil, oregano, thyme, salt and pepper.
    • Add a generous amount of grated parmesan and whisk until melted and smooth.
    Step 3

  4. Combine and finish

    • Add the whole jar of sun-dried tomatoes to the sauce.
    • Fold in the drained macaroni until fully coated.
    • Finish with fresh basil leaves and serve.
    Step 4
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