Sunday, April 7, 2013

Macaroni and Cheese with Sun Dried Tomato

I based this recipe very loosely on Ina Garten's recipe which I would love to try sometime.  I basically used her recipe as a guide for making the cheese sauce and tweaked the ingredients a bit depending on what I had on hand at home.

Melt a stick of butter, minus 2 tablespoons.  Add 1/2 cup flour and whisk.

Pour in a quart of warm milk.


Put in six cups of grated cheese.  I used half fontina and half sharp cheddar.

Season with garlic salt and pepper.

Take a cup of sun dried tomatos packed in oil and chop after draining.  You can skip this part or substitute with something else like bacon or shrimp.

I used a pound of gemelli, boiled 2 minutes under the suggested time.  I also used Xuan to transfer the pasta from the colander to the baking dish. 

Mix the pasta and cheese sauce.

Top with breadcrumbs.  I made whole wheat breadcrumbs using leftover bread I had.

Bake at 350 for 30 minutes or until hot and bubbly.  

I had it with baked scallops and roasted veggies for dinner.  Even after serving four people I had more than half of the baking dish left over.  If you're not planning on eating a whole pound of pasta (although there's no shame in that) I would cut the recipe in half to avoid having too much left over.  

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