Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- ½ cup sun-dried tomatoes, chopped
- ¼ cup fresh basil, chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant (about one minute).
- Stir in the heavy cream and bring to a gentle simmer. Gradually add shredded cheddar and Parmesan cheese, stirring until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, sun-dried tomatoes, and fresh basil; mix well.
- Optional: Transfer to a greased baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for about 15-20 minutes until bubbly.
- Serve hot with additional fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg