Sun Dried Tomato Italian Basil Macaroni


Sharp cheddar’s nutty flavor boasts a perfect balanced texture when melted down. Partnered alongside silky macaroni and tender sun dried tomatoes the combination makes this once simple meal elevated. The rich flavors are mended together in a few simple steps making this a go-to weeknight recipe, or lunch-time meal. The creamy dish is crusted with parmesan cheese and bread crumbs making this not your average macaroni dish.

Print Recipe


  • 1 quart heavy whipping cream
  • 16 oz sharp cheddar cheese
  • 16 oz macaroni noodles
  • 1 3 oz bag Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Italian Basil
  • ½ c Parmesan cheese 
  • ½ c bread crumbs 


  1. Preheat the oven to 450°.
  2. Cook macaroni according to package instructions.
  3. Over medium heat, bring the whipping cream to a simmer.
  4. Stir in the cheddar until it melts into the cream then stir in the sun dried tomatoes.
  5. Season with salt and pepper to taste.
  6. Add the macaroni to the cream mixture and transfer to a 9" X 13" baking dish.
  7. Top with breadcrumbs and parmesan then bake for 4-6 minutes, or until golden brown on top.

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