Description
Enjoy a comforting baked mac and cheese with a creamy blend of cheeses, sun-dried tomatoes, and fresh spinach, all topped with a crunchy breadcrumb layer. Perfect for family dinners or as a delightful side dish at gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni or cavatappi pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, roughly chopped
- 1/2 cup breadcrumbs (for topping)
- 2 tablespoons olive oil (for breadcrumbs)
- Fresh basil leaves (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil. Add about a tablespoon of salt to enhance the pasta’s flavor.
- Add the elbow macaroni or cavatappi pasta to the boiling water. Cook according to package instructions until al dente, about 7-9 minutes. Drain and rinse briefly with cold water to stop the cooking process.
- In a large saucepan, melt the butter over medium heat.
- Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually pour in the whole milk and heavy cream while whisking constantly until smooth and thickened, about 5-7 minutes.
- Stir in garlic powder, onion powder, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper.
- Reduce heat to low and slowly add the shredded cheddar, mozzarella, and Parmesan cheese, stirring until melted and creamy.
- Add the chopped sun-dried tomatoes and fresh spinach, stirring until the spinach wilts and everything is well combined.
- Fold the drained pasta into the cheese sauce, ensuring every piece is coated. Adjust seasoning if necessary.
- In a small bowl, combine breadcrumbs with olive oil, mixing well to coat.
- Preheat the oven to 350°F (175°C).
- Transfer the mac and cheese mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the breadcrumb mixture over the top.
- Bake for 25-30 minutes, or until the top is golden brown and crispy. Keep an eye on it during the last few minutes to prevent over-browning.
Notes
- Feel free to customize the vegetables based on your preference. Broccoli or peas can be great additions.
- For extra creaminess, you can add more heavy cream or cheese.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes