Micki’s Mac & Cheese - creamy, cheesy + added cream & sun dried tomatoes take this over the top!

     Mac & cheese is one of my favorites and Miki McMullen’s rendition goes beyond basic goodness. Her recipe, that she made for a family gathering, starts off with a basic cheese sauce but the addition of cream and dried tomatoes takes it over the top.

     It could actually be eaten at the end of step #7 but the baking phase means that this can be made in advance and baked right before lunch or dinner. And, the bread crumbs add a nice contrast to this creamy dish.  

Micki’s Mac & Cheese


8 tablespoons butter
- divided use

4 tablespoons all-purpose flour

2 cups milk


8 oz. sharp grated Cheddar cheese (yellow or white)


1 cup heavy cream


Salt and cayenne pepper
to taste + I added cracked black pepper

1/4 cup slivered reconstituted sun dried tomatoes
 (I used sun dried tomatoes packed in oil)

3/4 lb penne, cooked al dente, drained and cooled
 (I used whole wheat penne)

1/3 cup fresh bread crumbs

My added garnish: chopped fresh parsley

1.  Preheat oven to 350°.

2.  Meanwhile, melt 4 tbs of the butter in a non-reactive saucepan (most any kind except plain  aluminum).

3.  When bubbly whisk in flour and cook for a couple of minutes, stirring every now and then.

4.  Slowly whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisk on occasion for 3 to 4 minutes.

5.  Remove pan from heat and whisk in grated cheese. Stir vigorously just until cheese has melted.

6.  Then whisk in heavy cream to adjust the texture and season to taste with salt and cayenne pepper + cracked black pepper.

7.  In a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and adjust seasoning.

8.  Transfer mixture to a 13x9 inch baking pan and spread it out evenly.

9.  Sprinkle bread crumbs on top and dot with remaining 4 tablespoons of butter.

10. Bake until hot and bubbly about 30 minutes.

11. Let stand 5 minutes before serving. Garnish with chopped parsley if desired.

Recipe without photos . . .

Micki’s Mac & Cheese


8 tablespoons butter
- divided use

4 tablespoons all-purpose flour

2 cups milk


8 oz. sharp grated Cheddar cheese (yellow or white)


1 cup heavy cream


Salt and cayenne pepper
to taste  + I added cracked black pepper

1/4 cup slivered reconstituted sun dried tomatoes
 (I used sun dried tomatoes packed in oil)

3/4 lb penne, cooked al dente, drained and cooled
  (I used whole wheat penne)

1/3 cup fresh bread crumbs

 

1.  Preheat oven to 350°.

2.  Meanwhile, melt 4 tbs of the butter in a non-reactive saucepan (most any kind except plain aluminum).

3.  When bubbly whisk in flour and cook for a couple of minutes, stirring every now and then.

4.  Slowly whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisk on occasion for 3 to 4 minutes.

5.  Remove pan from heat and whisk in grated cheese. Stir vigorously just until cheese has melted.

6.  Then whisk in heavy cream to adjust the texture and season to taste with salt and cayenne pepper + cracked black pepper.

7.  In a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and adjust seasoning.

8.  Transfer mixture to a 13x9 inch baking pan and spread it out evenly.

9.   Sprinkle bread crumbs on top and dot with remaining 4 tablespoons of butter.

10. Bake until hot and bubbly about 30 minutes.

11.  Let stand 5 minutes before serving. Garnish with chopped parsley if desired.