Ingredients:

  • 450g (1 lb) elbow macaroni
  • 2 tablespoons olive oil (30ml)
  • Salt for pasta water (to taste)
  • 60g (4 tablespoons) unsalted butter
  • 60g (1/2 cup) all-purpose flour
  • 950ml (4 cups) whole milk
  • 225g (8 oz) cream cheese, softened
  • 1 tsp dijon mustard (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • Salt and freshly ground black pepper, to taste
  • 115g (1/2 cup) oil-packed sun-dried tomatoes, drained and chopped
  • 60g (1/2 cup) grated Parmesan cheese, plus more for topping
  • 30g (1/4 cup) fresh basil, chopped
  • chili flakes to taste (optional)

Instructions:

  1. Cook macaroni according to package directions in salted boiling water. Drain well. Toss with olive oil.
  2. Melt butter in a large saucepan over medium heat. Whisk in flour until smooth and cook for 1 minute, creating a roux.
  3. Gradually whisk in milk, constantly stirring, until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Reduce heat to low.
  4. Stir in cream cheese, dijon mustard, and garlic powder until melted and smooth. Season with salt and pepper to taste.
  5. Stir in the sun-dried tomatoes, Parmesan cheese, and basil.
  6. Add the drained macaroni to the cheese sauce and toss to coat evenly.
  7. Pour the mixture into a baking dish. Sprinkle with additional Parmesan cheese, if desired.
  8. Bake in a preheated oven at 175°C/350°F for 20-25 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before serving.