Creamy Sun Dried Tomato Spinach Baked Mac and Cheese
A sophisticated twist on classic mac and cheese featuring tangy sun-dried tomatoes and fresh spinach folded into a rich, creamy cheese sauce. The homemade bechamel base creates an ultra-smooth texture while toasted breadcrumbs add a golden, crunchy contrast. Perfect for family dinners or potluck gatherings, this baked version offers restaurant-quality comfort food with vibrant Mediterranean flavors that the humble pasta dish into something special.
Ingredients
- 100 gms macaroni pasta, uncookedpenne or shells1:1gluten-free
works with any tube or shell pasta
- 1 ½ cups milk
- 1 tbsp all purpose flour
- salt and pepper, to taste
- 1 cup grated cheese
- ¼ cup sun dried tomatoes, chopped, drained
- ½ cup spinach, chopped
- ½ cup breadcrumbs
- ½ tbsp oil, from sundried tomatoes jar
- 1 bay leaf
- 2 tbsp butter
Instructions
- 1
Cook macaroni in salted water 1 to 2 minutes less than package directions until just al dente
- 2
Drain pasta and rinse quickly with cold water to stop cooking
- 3
Set pasta aside on a flat plate
- 4
Heat oil from sun dried tomatoes jar and add breadcrumbs
- 5
Saute breadcrumbs for 1 to 2 minutes until golden
- 6
Transfer breadcrumbs to a bowl for later use
- 7
Heat milk with bay leaf until small bubbles form
- 8
Let milk stand for a few minutes in a separate bowl
- 9
Melt butter in a pan until it starts to foam
- 10
Add flour to foaming butter and mix well
- 11
Cook flour mixture for 3 to 4 minutes on medium flame until light golden brown
- 12
Add warm milk without bay leaf in 1/4 cup increments, whisking constantly to prevent lumps
- 13
Continue adding milk until fully incorporated into flour mixture
- 14
Season with salt and pepper
- 15
Add grated cheese and stir until creamy and smooth
- 16
Add chopped spinach and sun dried tomatoes
- 17
Mix vegetables into cheese sauce
- 18
Add cooked macaroni and gently toss everything together
- 19
Preheat oven to 200 C
- 20
Grease a baking pan with butter
- 21
Transfer mac and cheese into prepared baking pan
- 22
Top evenly with sauteed breadcrumbs
- 23
Bake for 13 to 15 minutes until crumbs turn brown
- 24
Let stand for a minute before serving hot
Tips
Make your own breadcrumbs by pulsing day-old white bread in a food processor for fresher flavor and better texture
Reserve some pasta cooking water before draining - add a splash if the cheese sauce becomes too thick
Use oil from the sun-dried tomato jar for extra flavor when toasting the breadcrumbs
Good to Know
refrigerate covered for up to 3 days
assemble completely and refrigerate unbaked for up to 1 day
serve immediately while hot and bubbly
Common Mistakes
cook pasta fully to avoid mushy texture when baked
whisk milk gradually into roux to avoid lumps in cheese sauce
do not overmix after adding pasta to avoid breaking noodles
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
works with any tube or shell pasta
General Alternatives
enhances richness and flavor
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate unbaked for up to 1 day. Add 5-10 extra minutes to baking time if baking from cold.
What if I do not have sun-dried tomato oil?
Use regular olive oil or melted butter for toasting the breadcrumbs. The flavor will be milder but still delicious.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in the oven at 180C for 10-15 minutes until heated through.