Sun-dried Tomato + Parmesan Mac and Cheese
So creamy, you will need a spoon. Perfectly salty, rich and tender. All the flavors in an updated version of mac and cheese.
Sun-dried tomatoes with all the herb oil, shallots, salted fresh Parmesan cheese, spinach and a touch of milk. It’s really that simple.
I used chickpea pasta to keep it gluten free – but you do you, and use what you love. Just remember to keep some of that precious pasta water to swirl in.
Gluten free pastas we love.
Banza‘s chickpea pasta worked really well in this recipe. It’s nutty flavor and texture, are coated perfectly in this sauce. The pasta holds up nicely and absorbs just the right amount of sauce.
We have Jovial gluten free pasta in our pantry too. It’s our go to for most pasta nights. It’s really delicious, doesn’t taste gluten free and everyone in your family will love it.
We also love Tinkyada pasta and DeLallo lasagna noodles and fusilli.
*Our personal gluten free pasta choices are based on brown rice, no corn and few ingredients.
More pasta recipes to love.
Sun-dried Tomato + Parmesan Mac and Cheese
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
The creamiest mac and cheese with rich sun-dried tomatoes, spinach and extra cheese.
Ingredients
- 3 tablespoons salted butter
- 1 large shallot, sliced thinly
- 1–2 garlic cloves, minced
- salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 3/4 cup sun-dried tomatoes in oil, sliced
- 1 teaspoon gluten free flour blend
- 1 cup coconut milk (or milk of your choice)
- 1 cup freshly grated Parmesan cheese + more for garnish
- 2 heaping cups fresh spinach
- 1 lb. gluten free pasta
- 3/4 cup – 1 cup pasta cooking liquid (reserve right before you drain the pasta)
Instructions
- Bring a large pot of heavily salted water to a boil.
- Meanwhile, begin to make the sauce by melting the butter and shallots together in a medium saucepan (large enough to mix the pasta + sauce together at the end) over medium/low heat. Sauté for 2-3 minutes.
- Turn the heat to low. Add in the garlic, a pinch of each salt and pepper. Cook for 1 minutes. Add in the dried thyme and sun-dried tomatoes (and any oil in the measuring cup). Cook for another minute.
- Sprinkle in the flour and mix around to combine and cook for 1 minute. Pour in the milk and whisk to combine. When it begins to thicken, turn the heat off. Add in the grated Parmesan cheese and let sit.
- Once the water begins to boil, add in the pasta. Cook according to package directions. Remove 1 cup of cooking liquid and set aside. Drain the pasta.
- Pour the cooking liquid into the sauce pan, along with the spinach. Mix to combine. The sauce should be thick but creamy and saucy.
- Pour the pasta into the sauce pan and mix to combine. Garnish with more Parmesan cheese.
- Prep Time: 5
- Cook Time: 25
- Category: pasta
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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