SUN-DRIED TOMATO AND BASIL MACARONI AND CHEESE?

Sun-Dried Tomato and Basil Macaroni and Cheese? image

Provided by raymond spencer

Time 40m

Number Of Ingredients 12

2 c chopped sun dried tomatoes,divided
2 c shredded parmesan cheese,divided
1 (8-ounce) package large elbow macaroni
1 c refrigerated basil pesto
5 Tbsp magarine
5 Tbsp all purpose flour
3 c milk
4 Tbsp cream cheese,softened
1 c shredded colby jack cheese
1 c shreddded sharp cheddar cheese
2 tsp chopped fresh basil
3/4 c grated parmesan cheese

Steps:

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 to 10 minutes or until al dente;drain.Transfer macaroni into large bowl,add basil pesto,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 and remaining parmesan cheese and basil.Combine pesto macaroni mixture and stir well.
5. Pour into a prepared baking dish.Cover with alumnum foil.Bake in preheated oven for 35 minutes.Remove the foil,sprinkle with grated parmesan cheese.Return the oven for 10 minutes.