![]() I kept the dish meatless, so it’s perfect for Meatless Mondays, Lent or any other time of the year when you’re trying to cut down on meat. I realize not everyone enjoys savory dishes to the extent I do, so I’ve included instructions to reduce the amount of sun-dried tomatoes if you’re not used to eating them in pasta dishes. That really bumps up the flavors but it also allows the tomatoes to be soft rather than tough when adding to the recipe. I reconstituted the sun-dried tomatoes in a little hot water before rinsing, draining and then adding to the ingredients I was sauteing. Because it has so much cream and cheddar cheese, this entree is ooey, gooey and delicious! I used sun-dried tomatoes, mushrooms, bell peppers, onions, garlic and red pepper flakes to provide the savory flavor. Obviously regular flour and macaroni can be substituted if you’re not gluten intolerant. ![]() I used gluten free flour and elbow macaroni to keep the dish gluten free. Sun-Dried Tomato Macaroni and Cheese is a fantastic, savory version of the old classic.
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