While I used a whole package of sun-dried tomatoes because I was trying to use them up, you can reduce the amount by half or less if you don’t enjoy savory dishes as much as I do. Soak sun-dried tomatoes in water for about 15-30 minutes to soften tomatoes.
#Mac and cheese with chicken and sun dried tomatos free
I chose to make the dish gluten free by using gluten free elbow macaroni and flour for the sauce. It’s really terrific if you like adding sun-dried tomatoes to casseroles and entrees. This dish has almost smoky flavors from the sun-dried tomatoes. This meatless dish is very creamy and cheesy. Sun-Dried Tomato Macaroni and Cheese is a delectable, savory version of macaroni and cheese. If you enjoy the savory flavors of sun-dried tomatoes, mushrooms, bell peppers and garlic, then Sun-Dried Tomato Macaroni and Cheese is a match made in heaven. If you’re looking for a different spin on macaroni and cheese then give this recipe a try. If you’re unsure about how savory using sun-dried tomatoes will make the dish, you can try it with half the amount of tomatoes the first go around or add them in after you’ve made the dis–to your tastebuds delight! If you want this tasty pasta to remain cheesy and gooey, I don’t recommend trying to substitute milk for the half and half and cream, or eliminating part of the cheese. You get the idea–we’ve always enjoyed pasta in our home. I have a gluten free version, Ranch dressing-Bacon version, cajun version, butternut squash version, and of course, an extra cheesy version! I also have many versions with penne, ziti, etc. Macaroni and Cheese has always been one of my favorite dishes. The macaroni will absorb a lot of the liquid as it sits out so it’s better not to cut down on the amounts for the sauce. 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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