italian macaroni and cheese

How To Make italian macaroni and cheese

• 1

  Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish. Add 1 cup chopped sun dried tomatoes and 1 cup shredded Parmesan cheese; mix well.
• 2

  Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 - 10 minutes or until al dente; drain. Transfer macaroni into large bowl, add basil pesto, and mix together until blended. Set aside.
• 3

  In a medium saucepan, melt margarine and stir in flour to make a roux. Cook 3 minutes, stirring constantly, then whisk in milk. Bring to a boil, then reduce heat and simmer. Mix in cream cheese and remaining chopped sun dried tomatoes and stir frequently until the sauce is thickens.
• 4

  Remove from heat and stir in colby jack, sharp cheddar, remaining Parmesan cheese and the basil. Combine pesto macaroni mixture and stir well.
• 5

  Pour into a prepared baking dish. Cover with aluminum foil. Bake in preheated oven for 35 minutes. Remove the foil, sprinkle with grated Parmesan cheese. Return to the oven for 10 minutes.
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