« back to RecipesSun Dried Tomato Mac & Cheese
INGREDIENTS
- 112 g butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 112 g flour
- 2 ½ cups milk
- 1 ½ cups heavy cream
- ½ cup Chuck Hughes sun-dried tomato
- 300 g old cheddar cheese
- 300 g raclette
- ½ tbsp salt
- ½ tsp white pepper
- 1 cup panko bread crumbs
- 1 cup corn flakes, crushed
STEPS
- In a sauce pot over medium heat, add the butter, onions, and garlic, and cook until onions are translucent, about 3-4 minutes.
- Add the flour and while stirring constantly, cook for another 2-3 minutes to cook out the flour.
- Add about 1 cup of the milk and whisk until mostly smooth.
- Add the rest of the milk and cream as well as the sun dried tomatoes, and mix well.
- Bring to a boil then turn down to very low.
- Grate and mix together the cheeses.
- Add 500 g of the cheeses to the pot and mix well until smooth, then remove from heat.
- Cook 1 lbs of whatever pasta you want, we use medium shells, and mix with cheese sauce.
- In a frying pan, toast the panko in a bit of butter until it turns golden brown then remove from heat.
- Mix together the panko, crushed corn flakes, and the remaining 100 g of cheese.
- Pour the pasta into a greased 9×13 casserole dish and top evenly with corn flake mixture.
- Bake in a 325 degree oven for 20-25 or until crust if browned and pasta is slightly bubbling.
