Macaroni and Sun Dried Tomato Gratin with Sharp Cheddar
Overview
Transform a classic with our elevated Mac 'n Cheese recipe, a culinary tradition I've perfected over 30 years. Featuring rich heavy cream and sharp cheddar, this beloved dish gets an Italian twist with our Sun Dried Tomato Bruschetta. Infused with garlic, basil, walnuts, and pine nuts, it's a gourmet experience. The irresistibly crunchy top takes it to a whole new level – a delightful fusion of nostalgia and culinary sophistication.
Total Cook Time: 30 minutes
Serves: 8
Vegetarian
Bella Products Used:
Bruschetta with Italian Basil Sun Dried Tomato and Extra Virgin Olive Oil 8.5 oz.
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Ingredients
- 1 16 oz macaroni pasta
- 3 c heavy cream
- 16 oz sharp cheddar cheese, shredded
- 12 oz grated parmesan (8oz for sauce; 4 oz for topping)
- 1 8.5 oz jars Bella Sun Luci Sun Dried Tomato Bruschetta
- 2 c panko bread crumbs
- 2 tbsp dry oregano
- 3 tbsp Bella Sun Luci Extra Virgin Olive Oil
- 16 whole sprigs parsley, de-stemmed and chopped
- 8 whole parsley stems for garnish
Directions
- Preheat the oven to 400°F.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions.
- In a large heavy-bottom sauce pot, heat the cream on high until it simmers, then reduce to low. Be vigilant; if it starts to rise, turn off and remove from the burner. Once simmering, add cheddar and 8 oz parmesan, stirring until incorporated and preventing sticking.
- Drain the pasta thoroughly and return it to the pot. Pour the cream sauce mixture over the pasta, stirring well. Remove from heat.
- Mix breadcrumbs, oregano, and the remaining 4 oz parmesan. Set aside.
- Transfer the pasta-cheese mixture into oven-safe bowls.
- Spread bruschetta evenly over the top, followed by the breadcrumb mixture.
- Lightly drizzle olive oil evenly over the breadcrumb layer.
- Bake for 10 minutes at 400°F or until the panko is golden brown.
- Sprinkle chopped parsley over each bowl.
- Finish with a whole sprig of parsley before serving. Caution: Bowls will be hot. Enjoy your delicious dish!
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