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Creamy Cheddar Pasta Bake Recipe Easy Sun-Dried Tomato Twist

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A creamy and comforting cheddar pasta bake with tangy sun-dried tomatoes, perfect for quick and satisfying weeknight dinners with a flavorful twist.

Ingredients

Scale
  • 12 ounces (340 g) penne or rigatoni pasta
  • 2 cups (about 200 g) shredded sharp cheddar cheese
  • 3/4 cup (about 100 g) chopped sun-dried tomatoes, oil-packed, drained
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (475 ml) whole milk
  • 1/2 cup (120 ml) heavy cream (optional but recommended)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package instructions until al dente (about 9-11 minutes). Drain and set aside. Reserve 1/2 cup (120 ml) of pasta water.
  2. While pasta cooks, melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves. Sauté until softened and fragrant, about 3-4 minutes without browning.
  3. Sprinkle 3 tablespoons all-purpose flour over the butter and onion mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste until thickened.
  4. Slowly whisk in 2 cups (475 ml) whole milk and 1/2 cup (120 ml) heavy cream. Stir to combine smoothly and bring to a gentle simmer until sauce thickens. Add reserved pasta water if sauce is too thick.
  5. Stir in 1 teaspoon Dijon mustard, salt, and pepper to taste. Fold in 2 cups shredded sharp cheddar cheese in batches, stirring until melted and smooth. Add 3/4 cup chopped sun-dried tomatoes and mix evenly.
  6. Add the drained pasta into the cheese sauce and stir gently to coat all pieces.
  7. Pour the cheesy pasta mixture into a greased 8×8 inch (20×20 cm) baking dish. Optionally, sprinkle a light layer of shredded cheddar on top for a golden crust.
  8. Preheat oven to 350°F (175°C). Bake uncovered for 20-25 minutes until bubbly and golden on top.
  9. Let rest for 5 minutes before serving. Garnish with fresh chopped basil or parsley.

Notes

Reserve pasta water to adjust sauce consistency if needed. Stir cheese in gradually over low heat to avoid clumping. Rest baked dish 5 minutes before serving to thicken sauce. For a crispier top, broil for last 2 minutes watching carefully.

Nutrition

Keywords: cheddar pasta bake, creamy pasta bake, sun-dried tomatoes, easy pasta casserole, comfort food, weeknight dinner

Find it online: https://yumyep.com/creamy-cheddar-pasta-bake-recipe-easy-sun-dried-tomato-twist/