Ingredients

The following ingredients have 4 Servings
  • 12 oz. box Ronzoni gluten free elbow macaroni (cooked and drained )
  • 1.75 oz. pkg. julienne cut sun-dried tomatoes ((see note below))
  • 8 oz. fresh mushrooms (sliced)
  • 3 green onions (sliced)
  • 1 orange bell pepper (seeded and chopped)
  • 1 clove garlic (minced)
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  • 1/8 tsp. red pepper flakes
  • 1 stick unsalted butter ((1/2 cup))
  • 1/2 cup gluten free flour
  • 1 cup heavy whipping cream
  • 3 cups half-and-half
  • 3 cups sharp cheddar cheese (shredded)

Instruction

  • Cook noodles and drain.
  • Set aside.
  • While noodles are cooking empty sun-dried tomatoes into a bowl.
  • Cover with hot water and allow the tomatoes to reconstitute.
  • Allow tomatoes to steep in hot water about 15-30 minutes.
  • Rinse and drain.
  • Meanwhile, place butter in a large Dutch oven and heat to medium.
  • Add mushrooms, onions, bell pepper and garlic and sauté until veggies are tender.
  • Add salt, pepper and red pepper flakes.
  • Add drained sun-dried tomatoes and stir to combine.
  • Add flour and combine.
  • Slowly add heavy whipping cream and half-and-half until mixture is worked in.
  • Allow sauce to thicken.
  • Stir in cheese, then cooked and drained macaroni.