Macaroni and Cheese Au Gratin with Basil Flavored Sun Dried Tomatoes

Ingredients

  • 1 pound elbow macaroni, or any favorite pasta
  • 1 pint heavy cream
  • 8 oz shredded Italian cheese blend (any combination of mozzarella, provolone, asiago, parmesan, etc)
  • 1 3.5 oz bag Bella Sun Luci Sun Dried Tomatoes with Italian Basil
  • 1 cup Italian (fine) breadcrumbs
  • 1 TB Italian Seasoning
  • 2 TB (1 oz) Bella Sun Luci Extra Virgin Olive Oil
  • Salt and pepper to taste

Directions

  • Preheat the oven to 400° F.
  • Cook the pasta 2 minutes less than the package directions say.
  • In the meantime, heat the cream on the stove until it just begins to boil then add the sun dried tomatoes, cheese, salt and pepper.
  • Add the cooked pasta to the cream and cheese mixture and stir well.
  • In a separate bowl, mix together the breadcrumbs, Italian Seasoning and olive oil.
  • Turn into several single serving soufflé dishes, avalons or ramekins, or into one large casserole dish.
  • Top with the breadcrumb mixture.
  • Bake 8-10 minutes or until the breadcrumbs are golden brown.
print recipe