Sun-Dried Tomato Mac and Cheese

Name: Sun-Dried Tomato Mac and Cheese with Parmesan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 (8.5 oz) jar sun-dried tomatoes in oil; 1/4 cup all-purpose flour; 2 cups milk; 2 cups grated Parmesan cheese; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; salt, to taste; black pepper, to taste; 1 lb rigatoni pasta; 1/4 cup fresh basil

This sun-dried tomato mac and cheese combines a silky parmesan béchamel with briny sun-dried tomatoes and aromatic dried herbs for a sophisticated, summery take on the classic comfort dish.

🌍Italian-American 🏷️Mac and cheese 🏷️Pasta 🏷️Sun-dried tomato 🏷️Parmesan Creamy

🏷️

🏷️Cheesy

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 (8.5 oz) jar sun-dried tomatoes in oil
1/4 cup all-purpose flour
2 cups milk
2 cups grated Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
salt, to taste
black pepper, to taste
1 lb rigatoni pasta
1/4 cup fresh basil

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Instructions

1
Pour the oil from the jar of sun-dried tomatoes into a large skillet over medium heat. Set the tomatoes aside.
2
Add the flour to the hot oil and whisk to form a paste (a roux). Cook for 1 minute, stirring constantly.
3
Gradually pour in the milk while whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens.
4
Stir in the dried basil, oregano, thyme, salt, and pepper.
5
Remove the skillet from the heat and add the grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth.
6
In a large pot or bowl, combine the cooked pasta with the cheese sauce.
7
Add the reserved sun-dried tomatoes and fresh chopped basil to the pot.
8
Stir everything together until the pasta is evenly coated. Serve immediately.

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Tips & Notes

Pro tips

Toast the sun-dried tomatoes gently in the warm milk before whisking in the flour—this releases their oil and deepens their flavor throughout the sauce.
Temper the cheese by stirring it in off-heat or at very low temperature to prevent graininess; add it in two batches if the sauce is very hot.
Taste after adding dried herbs and adjust salt carefully, as both Parmesan and sun-dried tomatoes are naturally salty.
Combine cooked pasta with sauce immediately while both are warm to allow the pasta to absorb flavor and achieve proper creaminess.

Substitutions

Rigatoni → penne or elbow pasta (shape preference; cooking time may vary slightly)
Parmesan → Pecorino Romano (sharper, saltier; reduce added salt)
Dried basil, oregano, thyme → Italian seasoning blend (1 tbsp total, adjust to taste)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Common Questions

Can I use fresh basil instead of dried basil?

Yes. Use about 3 tablespoons fresh basil, added at the end of cooking to preserve its delicate flavor, rather than with the dried herbs.

What type of sun-dried tomatoes work best?

Sun-dried tomatoes packed in oil are ideal as they're already softened and flavorful. Oil-packed versions integrate better into the sauce than dry varieties.